Mongolian Beef
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| |
| 3/4 lb. | flank steak, thinly sliced across the grain |
| 2-1/2 Tbsp | cooking oil |
| 2 Tbsp | minced garlic |
| 10 small | dried red chilies |
| 10 | green onions, cut into 3-inch pieces |
| 2 Tbsp | hoisin sauce |
| 1 Tbsp | soy sauce |
| | marinade |
| 2 Tbsp | dark soy sauce |
| 2 Tbsp | chinese rice wine or dry sherry |
| 1 tsp | cornstarch |
| |
| combine marinade ingredients in a bowl. add beef and stir to coat. let |
| stand for 10 minutes. place a wok over high heat until hot. add 2 |
| tablespoons oil, swirling to coat sides. add beef and stir-fry until no |
| longer pink, 1 1/2 to 2 minutes. remove meat from pan. add remaining 1/2 |
| tablespoon oil to wok, swirling to coat sides. add garlic and chilies; |
| cook, stirring, until fragrant, about 10 seconds. add green onions and |
| stir-fry for 1 minute. return meat to wok and add hoisin sauce and soy |
| sauce; cook until heated through. |
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| (ID: 9486) Mirror: rec.food.recipes: Mon, Dec 22, 2003 |