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Chinese Lantern Mongolian Beef

posted by Cynthia Bowan on Send in the Clones. Chinese Lantern Restaurant, Duluth, Minnesota


List of Ingredients




12 oz. chuck steak, thinly sliced
1 clove garlic, crushed
1 T. peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 T. oyster sauce
1 tsp. sesame oil or to taste
1 tsp. white wine
1/4 tsp. salt
1/8 tsp. pepper
1 T. Hoisin sauce
1/2 tsp. hot red pepper sauce
1/2 c. warm water
2 1/2 T. cornstarch
cellophane noodles OR steamed rice



Recipe



If cellophane noodles are used, prepare them first, following directions on the package. Deep fry, according to package. Slice beef thinly into 1 1/2 x 1/2" pieces. Slice carrots, onions and green pepper into thin strips. Cut the whole green onions into halves or thirds and slice lengthwise into strips.

In a small pan, combine oyster sauce, sesame oil, white wine, salt, pepper, Hoisin sauce and hot red pepper sauce. Heat to simmer and set aside. In a wok or heavy frying pan, add peanut oil and heat until very, very hot. Stir-fry beef and garlic for 1 minute. Add carrots, onions, green peppers and cook for 2 minutes. Add the sauce mixture and stir. Combine 1/2 cup warm water and cornstarch and add to the mixture, stirring until thickened. Place on deep fried cellophane noodles or white rice.

Variations: Can use fresh small cubes of chicken, thinly sliced barbecued pork.