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    Mongolian Beef


    List of Ingredients


    • 3/4 pound flank steak
    • Meat Marinade:
    • 1 to 2 egg whites, lightly beaten
    • 1 tablespoon cornstarch
    • 2 teaspoons oil
    • 1 teaspoon sherry
    • 1/2 teaspoon salt
    • dash white pepper
    • Sauce:
    • 4 tablespoons soy sauce
    • 1 1/2 teaspoons sugar
    • 1 tablespoon dark soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon sherry
    • 1 teaspoon white vinegar
    • 1/2 teaspoon sweet bean sauce
    • 1/2 teaspoon hot bean sauce
    • 1/2 to 1 teaspoon dried chili, crushed
    • 1 small package or less bean threads
    • 6 large green onion, cut in 1" pieces
    • 3 to 5 or less dried chili peppers
    • 2 cups oil
    • 1 teaspoon cornstarch mixed with 2 teaspoons water


    Instructions


    1. Cut flank steak cross grain into 1/8" slices. Mix meat with marinade. Combine sauce ingredients.

    2. In a wok, heat 1-1/2 cups oil to very hot. Deep fry bean threads (they will puff up instantly). Do only a few bean threads (cellophene noodles) at a time because they expand dramatically. Set aside on paper towels to drain. Add the remaining 1/2 cup oil. Cool down oil. Meat should barely sizzle.

    3. Deep fry meat until done, about 10 seconds. Drain off all but t tbl oil. Throw in peppers; pour in sauce and let reduce 2 min over high heat. Add beef and stir to coat. If sauce is too thin add a little of the cornstarch/water mixture. Add green onion for 15 seconds. Place beef on noodles.



 

 

 


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