| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mongolian | 1 | Servings | |
INGREDIENTS
| 2 | lb | Sirloin steak, boneless |
| 1/3 | c | Soy sauce |
| 3 | tb | Cornstarch |
| 3 | tb | Shao xing |
| 1 | ts | Sugar |
| 1 | ts | Sesame oil |
| 1 | ts | Chili sauce |
| 2 | tb | Oil, peanut |
| 4 | bn | Scallion; cut in 3" pieces |
| 1/2 | tb | Oil, peanut |
| 1/4 | c | Water |
| 2 | ts | Sweet bean sauce |
| 2 | ts | Hoisin sauce |
INSTRUCTIONS
Partially freeze steak; slice diagonally across the grain into 3"x1/4X strips. Set aside. Combine soy sauce, cornstarch, shao xing, 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. Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Douglas Weller <dweller@ramtops.demon.co.uk> on Sun, 12 Jan 1997.
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