Mongolian Beef A La House Of Hong

Recipe Ingredients

2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Red wine
1/2 lb	227g / 8oz	Beef flank steak - sliced thin**
4 teaspoons	20ml	Salad oil
3		Garlic - chopped
1/2 lb	227g / 8oz	Green onions - cut into
1 teaspoon	5ml	White vinegar
3 teaspoons	15ml	Brown sugar
1 teaspoon	5ml	Ground black pepper
1 teaspoon	5ml	Sesame oil

Recipe Instructions

** 'Choice' cut is best

Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes.

Heat the salad oil in a frying pan until very hot. Add the garlic and then the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar and pepper, continuing to stir-fry until the beef is thoroughly cooked. Add sesame oil.

Chef Paul Lee advises that the secret to this dish is to use very high heat and cook quickly. that's what makes the beef juicy and tender.

Source:
Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8

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