| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Main dish, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak; shredded |
| 1 |
|
Egg white |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch |
| 2 |
c |
Oil; for deep frying |
| 1/2 |
c |
Bamboo shoots; shredded |
| 1 |
c |
Green onion; green part only |
| 1 |
tb |
Sherry |
| 2 |
tb |
Hoisin sauce |
| 2 |
tb |
Dark soy sauce |
| 2 |
tb |
Chicken stock |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Chili paste; w/ garlic (opt |
INSTRUCTIONS
SAUCE
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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