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Original Cyn's Mongolian Beef

List of Ingredients




(see note at end)

1/2 lb. round steak
1 tsp. cornstarch
1 tsp. Kikkoman soy sauce or tamari
2 tsp. sherry
1/2 tsp. sugar
1/2 tsp. sesame oil
1 1/2 tsp. grated fresh ginger
2 c. finely shredded cabbage
2 tsp. cornstarch
2 tsp. water
2 T. vegetable oil
1/2 c. chicken broth
1 T. sesame oil
1 T. sesame seeds



Recipe



Slice steak thinly and place strips in bowl. Add next 6 ingredients, stir and
allow to stand, covered, while you prepare the rest of the dish.

Shred or slice the cabbage very thin. using a high flame, heat wok or large
frying pan. Add oil to hot pot and heat. Add cabbage and stir fry, cooking for
a few minutes. Add chicken broth, cover, cook for 6 minutes, stirring
occasionally. Uncover, stir and remove cabbage to another dish, set aside.

Reheat pan; add small amount of oil and heat. Add beef and stir fry. Add
cabbage, stir. Mix cornstarch and water, add to meat and cabbage. Cook until
gravy thickens. Pour sesame oil over, stir well. Pour onto serving platter,
sprinkle with sesame seeds. Serves 2-3.

This dish also can be made with broccoli, celery cabbage or other vegetables.
Serve with steamed rice.

NOTE: This is Cyn's variation of Chef Billy Sy's wonderful dish, which he used to serve at Anna Kao's Restaurant in Fox Chapel, PA