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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.