MONGOLIAN BEEF

Mongolian Beef image

This recipe is so easy to make and you would think you were eating at a chinese restraunt! I love to serve it with steamed white rice or rice noodles.

Provided by Barrett

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Previous Next

Ingredients

1 lb sirloin steaks or 1 lb flank steak, thinly sliced
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
1 cup oil
1/2 cup bamboo shoot, chopped
1 teaspoon toasted sesame seeds
1 cup green onion, green part only,sliced diagonally
1 cup carrot, sliced diagonally
1 tablespoon sherry wine
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken stock
1/2 teaspoon sugar
1 tablespoon garlic, finely minced
chili paste or crushed red pepper flakes (optional)

Steps:

Combine beef, egg white, salt and 1 teaspoon cornstarch.
Mix well with hand.
Heat oil and fry beef for 30 seconds, drain.
Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
Add to vegetables.
Add sesame seeds, and bring to a boil.
Add beef.
Stir-fry quickly until heated through.

Nutrition Facts : Calories 938.1, Fat 81.5, SaturatedFat 17.3, Cholesterol 111.5, Sodium 1051.6, Carbohydrate 13.1, Fiber 2.4, Sugar 5.6, Protein 35.7

*** Explore more Mongolian Beef Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #asian #chinese #stove-top #dietary #spicy #stir-fry #low-carb #low-in-something #meat #taste-mood #equipment #technique #4-hours-or-less