| 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.
A Message from our Provider:
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