Name: Mongolian Beef
Ingredients: 1 lb Beef flank steak; sliced thin across the grain; 4 c Peanut oil for deep frying; 1 tb Light soy sauce; 1 tb Dry sherry or rice wine; 1/2 ts Freshly grated ginger; 1 tb Peanut oil; 2 Cloves garlic; sliced thin; 4 Green onions; sliced Chinese style; 1 ts Hoisin sauce; 1/4 ts Ground white pepper

How do you win a battle? You read the enemy’s book. Familiarity with his tactics, knowledge of his ways, is essential in waging a successful war. It’s true in military warfare. It’s true in spiritual warfare as well. Patton gained an immeasurable advantage by learning in advance of being attacked where, in all likelihood, Rommel would concentrate his strike. He studied Rommel’s personality, his strategy in previous battles, his philosophy of tank warfare, all with a view to anticipating and countering every conceivable move. Satan doesn’t have a book. But he’s in ours.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mongolian		1	Servings

INGREDIENTS

1	lb	Beef flank steak; sliced thin across the grain
4	c	Peanut oil for deep frying
1	tb	Light soy sauce
1	tb	Dry sherry or rice wine
1/2	ts	Freshly grated ginger
1	tb	Peanut oil
2		Cloves garlic; sliced thin
4		Green onions; sliced Chinese style
1	ts	Hoisin sauce
1/4	ts	Ground white pepper

INSTRUCTIONS

MARINADE
CHOWING SAUCE
Marinate cut meat in marinade for atleast 15 min. Drain marinade well and
separate meat into individual pieces. In a wok or deep pan, heat deep
frying oil to 375 degrees(Farenheit). Add meat all at once and stir to
separate. Remove after 1 min. and allow meat to drain. Heat wok again
(after removing oil) and add oil for chowing. Add garlic and green onins
and chow for just a moment. Add Hoisin sauce, pepper and meat. Chow until
all is hot then serve.
*definition: CHOW: food is tossed about in hot pan with very little oil;
like sauteing*
Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998

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