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Mandarin Beef




Source of Recipe


Cook'n Chinese


Recipe Introduction


From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved
1 pound boneless beef sirloin steaks or round steak
1 tablespoon vegetable oil
2 teaspoons cornstarch
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon white peppers
2 green onions (with tops)
1 large green bell peppers
1/4 cup vegetable oil
1 teaspoon finely chopped ginger root
1 teaspoon finely chopped garlic
3/4 shredded carrot
1 teaspoon chili paste
1 tablespoon dark soy sauce


Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Stack slices and cut lengthwise into thin strips. Toss beef, 1 tablespoon vegetable oil, the cornstarch, salt, 1 teaspoon soy sauce, the sugar and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Cut green onions diagonally into 2-inch pieces. Cut bell pepper into 1/8-inch strips.

Heat wok until very hot. Add 1/4 cup vegetable oil; tilt wok to coat side. Add beef, gingerroot and garlic; stir-fry 3 minutes or until beef is brown. Add bell pepper, carrot and chili paste; stir-fry 1 minute. Stir in green onions and 1 tablespoon dark soy sauce; Stir-fry 30 seconds.