CLIFFORD NEUMAN, COOKING, RECIPES, HOME TECHNOLOGY, HIKING.

Mongolian Beef

This is a spicy beef dish with a heavy sauce, containing soy sauce, sugar, sesame oil, crushed red pepper, and lots of garlic. (Serves 2)
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Ingredients:

    Meat marinade:
            1 lb    steak sliced in 1/4 inch slices
    	1       egg beaten
    	1 Tbsp  flour
    	2 tsp   peanut oil
    	1 Tbsp  rice wine
    	1/2 tsp salt (omit if rice wine has salt added)
            1 tsp   black pepper
    
    Sauce mixture:
            6   Tbsp  soy sauce
            2   Tbsp  sugar
    	1.5 Tbsp  sesame oil
    	2   Tbsp  rice wine
            2   tsp   rice vinegar
            1   Tbsp  bean sauce (garlic, hot, or sweet)
            1   Tbsp  dried chili pepper, crushed
            5  clove  garlic, minced
    
       4 to 6 dried chili peppers
           12 large green onions, cut into 1-inch lengths
            1 large yellow or white onion (optional)
            1 Tbsp  cornstarch mixed with 2 Tbsp water
      1/8-1/4 cup   peanut oil
    

Mix meat with meat marinade (except the egg and flour) set aside. Add the beaten egg and flour and mix just befor ready to begin cookinig.

Combine sauce ingredients separately (for best flavor - let the combined sauce ingedients sit for an hour before using).

Heat wok and add oil. When wok is hot Add the dried chili peppers. Cook stirring constantly for 30 seconds, then add steak and marinade (which you just mixed with the egg and flour). Do not add the sauce mixture. Cook stirring constantly until the steak is cooked, then pour in sauce mixture and let it reduce for 2 minutes over high heat, still mixing. To thicken the sauce add the cornstarch/water mixture and cook until the sauce is of the right consistency. Optionally add the yellow or white onion, cook a minute longer. Add green onions and cook for two minutes longer.

Serve over rice, or puffed (deep fried) bean threads.

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Read Mrs. Chiang's
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Copyright © 1995,2001,2005 Clifford Neuman