Mongolian Beef
Recipe Number: 604
Contributor: Snowy Owl
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Serves:
2 to 4
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
? pound flank steak, thinly sliced
4 cups oil
2 ounces cellophane noodles
4 green onions, cut into 1? pieces
4-5 dried red chili peppers, chopped, (or 1? teaspoons crushed red chili pepper)
1? teaspoons soy sauce
1? sugar
1 teaspoon sesame oil1/2 cup beef stock
1? teaspoons cornstarch solution
dash of salt
dash of white pepper
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Marinade:
1 teaspoon oil
1? teaspoon sake, (or dry white wine)
1 teaspoon cornstarch
dash of white pepper
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| Cooking
Instructions: |
Marinate the sliced beef in the marinade mixture for 1 hour.
Separate the cellophane noodles and deep-fry over high heat a few seconds until puffed. Remove, drain, and set aside.
In the same oil, deep-fry the beef over high heat for 45 seconds. Remove beef, drain well, and set aside.
Remove oil from the wok, except for 2 teaspoons. Over high heat, add the chili peppers and the green onions. Stir for 5 seconds, then add the remaining ingredients, except the cornstarch solution and bring to a boil. Thicken with the cornstarch solution. Add the beef and stir for 15 seconds. Serve over the cellophane noodles.
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| Additional
Comments: |
| Instead of cellophane noodles, you can serve over rice.> |
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