| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Mongolian |
Meat |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Flank steak (up to) |
| 2 |
|
Egg whites; lightly beaten |
| 1 |
tb |
Cornstarch |
| 2 |
ts |
Oil |
| 1 |
ts |
Sherry |
| 1/2 |
ts |
Salt |
| 3 |
ds |
White pepper; more or less |
| 4 |
tb |
Kikkoman (or equivalent) soy sauce |
| 1 1/2 |
tb |
Sugar |
| 1 |
tb |
Dark soy sauce |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Sherry |
| 1 |
ts |
White vinegar |
| 1/2 |
ts |
Hot bean sauce |
| 1/2 |
ts |
Sweet bean sauce (up to) |
| 1 |
ts |
Dried chili pepper; crushed (up to) |
| 3 |
tb |
Garlic; minced |
| 1/2 |
oz |
(1 small package or less) bean thread noodles |
| 6 |
lg |
Green onions; cut into 1-inch lengths (up to) |
| 5 |
|
(or less for mild) dried chili peppers |
| 2 |
c |
Oil |
| 1 |
ts |
Cornstarch mixed with: |
| 2 |
ts |
Water |
INSTRUCTIONS
MEAT MARINADE
SAUCE MIXTURE
OTHER
Mongolian Beef, Taken from Szechuan & Northern Cooking: From Hot to Cold
by Rhoda Yee (Pub by Taylor & Ng; San Francisco, 1982)
Preparation: Cut flank steak cross-grain into 1/8-inch slices. Mix with
meat marinade. Combine sauce ingredients.
Cooking: In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads
(they will puff up instantly). (Warning: Do only a few of the DRY bean
threads -- alias cellophane noodles -- at a time; they expand
dramatically.) Set fried bean threads aside on paper toweling. Add the
remaining 1/2 cup oil (this is to cool down the oil already in the wok).
Make sure it is now no hotter than 250 deg Farenheit. To test, place a
piece of beef in the oil.
It should just BARELY sizzle. Deep fry beef in two separate batches until
just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or
so dried chili peppers (if desired). Pour in sauce mixture and let it
reduce for 2 minutes over high heat. Add beef and stir until well mixed. If
the sauce appears a bit thin, add a little of the cornstarch/water mixture
to thicken. Add green onions for 15 seconds. Place beef on top of bean
threads and serve.
Comments: This is a wonderfully rich and velvety dish. The beef is cooked
by the velveting method and, if done properly, will melt in your mouth. I
tried stir frying the beef instead of using the velveting method and it
didn't have the same texture. If you have two woks, cook the sauce in one
while cooking the beef in the other. It'll go much faster. If the taste is
too hot, decrease the chili peppers. Also, you can omit serving this on the
bed of fried bean threads. Though they are very good because they sop up
the great sauce.
riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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