Peking Beef (mongolian Beef) Crouch
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Beef, Chinese, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Flank steak, shredded |
| 1 | Egg white | |
| 1/2 | t | Salt |
| 1 | t | Cornstarch |
| 2 | c | Oil, for deep frying |
| 1/2 | c | Bamboo shoots, shredded |
| 1 | c | Green onion, green part only |
| 1 | T | Sherry |
| 2 | T | Hoisin sauce |
| 2 | T | Dark soy sauce |
| 2 | T | Chicken stock |
| 1/2 | t | Sugar |
| 1/2 | t | Chili paste, w/ garlic opt |
INSTRUCTIONS
Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE CROUCH (NNBB09A) Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8 <Gr8seeksM8@aol.com> on Jan 8, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1231
Calories From Fat: 1052
Total Fat: 118.8g
Cholesterol: 90.1mg
Sodium: 780mg
Potassium: 515.3mg
Carbohydrates: 8.3g
Fiber: 1.2g
Sugar: 3.9g
Protein: 33.9g