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-> [Beef, Central Asian, Chinese, Ethnic, Mongolian] -> [Mongolian beef #2 Recipe] |
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Mongolian beef #2
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| Artist: |
_ |
| Categories: |
Beef, Central Asian, Chinese, Ethnic, Mongolian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Flank steak, thinly sliced | | | -into pieces ?x 1-?x 2 | | | -inches | | | Marinade: | | 1
| | Egg | | 1/2
| tsp | Salt | | 1/4
| tsp | Black pepper | | 1
| tsp | Sugar | | 2
| tbsp | Cornstarch | | 1
| tbsp | Peanut oil | | 1/4
| cup | Peanut oil | | 2
| tbsp | Peanut oil | | | Seasonings: | | 1
| | Whole scallion, minced | | 1
| tsp | Minced fresh ginger | | 1
| tsp | Minced garlic | | | Sauce: | | 2
| tbsp | Soy sauce | | 3
| tbsp | Dry sherry | | 1
| tbsp | Hoisin sauce | | 3
| tbsp | Water | | 8
| | Whole scallions cut into 2 | | | -inch pieces | | 1
| tsp | Sesame oil (optional) |
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Procedures:
| 1 | Mix the ingredients for the marinade in a bowl until smooth. | | 2 | Put in the beef slices and set aside uncovered for at least 20 minutes. | | 3 | (they can be marinated up to 24 hours, covered, in the refrigerator. | | 4 | Heat the wok over high heat. | | 5 | Add ?cup peanut oil. | | 6 | When oil is hot, ad meat and marinade. | | 7 | Stir fry about 2 minutes, or until the meat loses it"s pink color. | | 8 | Remove meat from wok and set aside in bowl, uncovered. | | 9 | Add 2 tbs. | | 10 | Peanut oil to the wok. | | 11 | When the oil is hot, add the seasonings - minced scallion, ginger, and garlic. | | 12 | Stir a few times, then add the sauce, soy sauce, sherry, hoisin sauce, and water mixed together. | | 13 | Stir and add the scallion pieces. | | 14 | Stir for ?minute then return the beef to the wok. | | 15 | Stir just to heat through. | | 16 | Stir in sesame oil, if desired. | | 17 | Remove wok from heat and serve immediately |
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