Mongolian Beef - 1

Recipe Ingredients

2 lbs	908g / 32oz	Sirloin steak - boneless
1/3 cup	78ml	Soy sauce
3 tablespoons	45ml	Cornstarch
3 tablespoons	45ml	Shao xing wine
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Chili sauce
2 tablespoons	30ml	Oil - peanut
4		Scallion - cut in 3" pieces
1/2 tablespoon	7.5ml	Oil - peanut
1/4 cup	59ml	-- water
2 teaspoons	10ml	Sweet bean sauce
2 teaspoons	10ml	Hoisin sauce

Recipe Instructions

Partially freeze steak; slice diagonally across the grain into 3"x1/4X strips. Set aside. Combine soy sauce, cornstarch, shao xing wine, sugar, sesame oil, and chili sauce in a bowl; add beef and mix well. Pour 2 teaspoons 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 tablespoons 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 tablespoons 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.

Source:
Alan M. Marcum

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