CHINESE: MONGOLIAN BEEF 2 |
|||||||||
|
|
Ingredients 4 cups Peanut oil
15 Green onion tops
1 tablespoon Minced ginger
1 pound Flank or sirloin steak
1 1/2 tablespoons Water chestnut flour
2 Egg whites
1 pinch Salt
Cornstarch paste
SAUCE:
1 teaspoon Chili paste with garlic
1/4 cup Chicken stock
2 tablespoons Dark soy sauce
1 pinch Sugar
1 1/2 tablespoons Dry sherry
15 Green onion tops
1 tablespoon Minced ginger
1 pound Flank or sirloin steak
1 1/2 tablespoons Water chestnut flour
2 Egg whites
1 pinch Salt
Cornstarch paste
SAUCE:
1 teaspoon Chili paste with garlic
1/4 cup Chicken stock
2 tablespoons Dark soy sauce
1 pinch Sugar
1 1/2 tablespoons Dry sherry
ProceduresPreparation: Cut tops of green onions into 2" long pieces. Combine sauce
ingredients in small bowl & stir thoroughly. Cut steak across the grain
into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold
meat, combine egg whites, salt & water chestnut flour. Beat with chopstick
until frothy. Add steak, & use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot. When ready, piece of
coated meat will rise to surface immediately. Fry meat in small batches;
drop in 1 slice at a time to avoid sticking. Cook until lightly brown,
about 1 minute. Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok. With wok at medium
heat, quickly stir-fry green onions & ginger for about 20 seconds. Add
sauce; bring to boil on high heat while stirring. Add beef all at once, &
toss with sauce until beef is hot & coated. Push beef out of sauce,
dribble in cornstarch paste to lightly thicken. Recombine. Serve
immediately.
ingredients in small bowl & stir thoroughly. Cut steak across the grain
into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold
meat, combine egg whites, salt & water chestnut flour. Beat with chopstick
until frothy. Add steak, & use fingers to coat each slice.
Deep-frying: In wok, heat oil to moderately hot. When ready, piece of
coated meat will rise to surface immediately. Fry meat in small batches;
drop in 1 slice at a time to avoid sticking. Cook until lightly brown,
about 1 minute. Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok. With wok at medium
heat, quickly stir-fry green onions & ginger for about 20 seconds. Add
sauce; bring to boil on high heat while stirring. Add beef all at once, &
toss with sauce until beef is hot & coated. Push beef out of sauce,
dribble in cornstarch paste to lightly thicken. Recombine. Serve
immediately.
Comments
:Additional Recipes
Syndicates
Bookmarks
