Mongolian beef


2 lb sirloin steak, boneless
1/3 cup soy sauce
3 tbsp cornstarch
3 tbsp shao xing
1 tsp sugar
1 tsp sesame oil
1 tsp chili sauce

2 tbsp oil, peanut
4 bn scallion, cut in 3″ pieces
1/2 tbsp oil, peanut
1/4 cup water
2 tsp sweet bean sauce
2 tsp hoisin sauce

How to prepare

Partially freeze steak; slice diagonally across the grain into 3″x1/4 strips. Set aside. Combine soy sauce, cornstarch, shao xing, sugar, sesame oil, and chili sauce in a bowl; add beef and mix well
pour 2 tsp of peanut oil around top of hot wok; allow to heat until it begins to smoke. Add scallions; cover, reduce heat to low, and cook 5 to 6 minutes, stirring occasionally. Remove onions, and drain on paper towels

pour 2 tbsp peanut oil around top of wok; allow to reheat until smoking. Add beef mixture; stir-fry 5 minutes or until lightly browned. Remove beef with slotted spoon, and drain on paper towels
reserve 2 tbsp drippings in wok. Combine water, bean sauce, and hoisin sauce; stir well, and add to wok. Bring to a boil. Add scallions and beef; stir-fry 30 seconds or until thoroughly heated. Serve immediately. Yield: 6 servings

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