Mongolian Beef A La House Of Hong

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Chinese, Restaurant	2	Servings

INGREDIENTS

2	t	Soy sauce
1	t	Red wine
1/2	lb	Beef flank steak, sliced
		thin**
4	t	Salad oil
3		Cloves garlic, chopped
1/2	lb	Green onions, cut into
1	t	White vinegar
3	t	Brown sugar
1	t	Ground black pepper
1	t	Sesame oil

INSTRUCTIONS

* 'Choice' cut is best  Combine the soy sauce and wine. Add the flank
steak. Marinate 30  minutes.  Heat the salad oil in a frying pan until
very hot. Add the garlic and  then the beef, stir-frying for 5 minutes.
Add green onions, vinegar,  brown sugar and pepper, continuing to
stir-fry until the beef is  thoroughly cooked. Add sesame oil.  Chef
Paul Lee advises that the secret to this dish is to use very  high heat
and cook quickly... that's what makes the beef juicy and  tender.
Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN#
0-936528-02-8  Recipe by: House of Hong, Seattle  Posted to
recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb  20, 1998

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