| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Mongolian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Thinly sliced beef |
| 3 | tb | Soy sauce; divided |
| 1 | tb | Cornstarch |
| 2 | Cloves garlic; pressed | |
| 3/4 | c | Water |
| 2 1/2 | ts | Cornstarch |
| 1 | ts | Sesame seed; toasted |
| 1/2 | ts | Sugar |
| 1/8 | ts | Crushed red pepper; (1/8 to 1/4) |
| 2 | tb | Vegetable oil; divided |
| 2 | md | Carrots; cut diagonally into thin slices |
| 1 | bn | Green onions; cut into 2-inch lengths, separating whites from tops |
| Hot cooked rice |
INSTRUCTIONS
Cut beef across grain into long, thin slices. Combine 1 tablespoon each soy sauce and cornstarch with garlic in a medium bowl; stir in beef. Let stand 10 minutes. Meanwhile, combine water, remaining 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sesame seed, sugar and red pepper; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir fry 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add carrots and white parts of green onions; stir-fry 2 minutes. Add green onion topsl stir-fry 1 minute. Add beef and soy sauce mixture. Cook and stir until sauce boils and thickens. Serve immediately with rice. I love REALLY hot food, so I use a lot more red pepper than this recipe calls for. It's all a matter of taste! Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary." <[email protected]> on Jan 31, 1998
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