| 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."
<diane@keyway.net> on Jan 31, 1998
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