World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Chinese   -   Mongolian Beef   adapted from unknown

  • 4 Cups peanut oil
  • 15 Each green onion tops
  • 1 Tablespoon minced ginger
  • 1 Pound flank or sirloin steak
  • 1 1/2 Tablespoons Water Chestnut Flour -- or just flour
  • 2 Each egg whites
  • 1 Each pinch salt
  • 1 Each cornstarch paste
  • -----SAUCE-----
  • 1 Teaspoon chili paste with garlic
  • 1/4 Cup chicken stock
  • 2 Tablespoons dark soy sauce
  • 1 Each pinch sugar
  • 1 1/2 Tablespoons dry sherry
Directions Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat chopstick until frothy. Add steak, & use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot. When ready, piece
of coated meat will rise to surface immediately. Fry meat in small
batches; drop in 1 slice at a time to avoid sticking. Cook until lightly
brown, about 1 minute. Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok. With wok at
medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
Add sauce; bring to boil on high heat while stirring. Add beef all at
once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of