Mongolian Beef Recipe

  Middle Eastern Beef

1 lb. beef flank steak, sliced thin across the grain
4 c. peanut oil for deep frying

1 tbsp. light soy sauce
1 tbsp. dry sherry or rice wine
1/2 tsp. freshly grated ginger

Chowing Sauce
1 tbsp. peanut oil
2 cloves garlic, sliced thin
4 green onions, sliced Chinese style
1 tsp. hoisin sauce
1/4 tsp. ground white pepper

Marinate cut meat in marinade for at least 15 min. Drain marinade well and separate meat into individual pieces. In a wok or deep pan, heat deep frying oil to 375v F. Add meat all at once and stir to separate. Remove after 1 min. and allow meat to drain. Heat wok again (after removing oil) and add oil for chowing. Add garlic and green onions and chow for just a moment. Add hoisin sauce, pepper and meat. Chow until all is hot then serve.
DEFINITION OF CHOW: tossing food about in a hot pan with very little oil, like sautHing

Mongolian Beef

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