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Mongolian Beef
Mongolian Beef
3/4 pound flank steak, thinly sliced across the grain 2 1/2 tablespoons cooking oil 2 tablespoons minced garlic 10 small dried red chilies 10 green onions, cut into 3-inch pieces 2 tablespoons hoisin sauce 1 tablespoon soy sauce Marinade: 2 tablespoons dark soy sauce 2 tablespoons Chinese rice wine or dry sherry 1 teaspoon 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. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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