Mongolian Beef

• Kung Pao Chicken
• Szechwan Beef
• Won Ton Soup
• Thai Chicken Pasta
• Spaghetti Carbonara
• Blended Ice Coffee
• Mud Pie

Ingredients for Mongolian Beef:

Beef 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

Mongolian 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 beef 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 Mongolian 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 Mongolian sauce mixture yet. Cook stirring constantly until the steak is cooked, then pour in Mongolian 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.