Mongolian Beef

Name: Mongolian Beef
Ingredients: 1 lb flank steak, shredded; 1 egg white; 1/2 teaspoon salt (may omit if desired); 1 tablespoon cornstarch; 2 cups oil, for deep-frying; 1/2 cup bamboo shoot, shredded; 1 cup scallion, green parts only,cut into 1-inch pieces; Sauce; 1 tablespoon sherry wine; 2 tablespoons hoisin sauce; 2 tablespoons dark soy sauce; 2 tablespoons chicken stock; 1/2 teaspoon sugar; 1 teaspoon cornstarch; 1/2 teaspoon chili paste with garlic

15 ingredients

4 steps

Ingredients

1 lb flank steak, shredded
1 egg white
1/2 teaspoon salt (may omit if desired)
1 tablespoon cornstarch
2 cups oil, for deep-frying
1/2 cup bamboo shoot, shredded
1 cup scallion, green parts only,cut into 1-inch pieces
Sauce
1 tablespoon sherry wine
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon chili paste with garlic

Directions

1

Combine beef, egg white, salt and 1 tablespoon cornstarch; mix well with hand.
2

heat oil to 400°; deep-fry beef 30 seconds; drain (or stir-fry beef in 1-2 tablespoons oil).
3

reheat 2 tablespoons oil in a wok; stir-fry bamboo shoots and scallions 1 minute.
4

Combine sauce ingredients in a bowl; add to vegetables; bring to a boil; add beef; stir-fry quickly until thoroughly heated.