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

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 »

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