Mongolian Beef

Delicious meal for two or more. Served over rice.





Mongolian Beef

1 lb. flank steak. Remove fat and cut in 3 long strips, slice thin. (Partially freeze to slice very thin)

Marinade:
1 egg
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 tbs cornstarch
1 tbs peanut oil
3 tbs. peanut oil (to stir-fry meat)

Prepare before cooking:
1 whole scallion, minced
8 whole scallions cut in 2" pieces
1 tsp fresh ginger, minced (or more)
1 tsp garlic, minced
2 tbs. peanut oil

Sauce:
3 tbs soy sauce
4 tbs sherry (Gallo Pale Dry)
1 tbs hoisen sauce
1 tsp sugar
3 tbs water or stock mixed with 1 tsp corn starch
l tsp sesame oil (optional)

Mix marinade in bowl, add beef slices, set aside for 25 minutes or more. Can be left overnight in refrigerator.

Heat wok; add 3 tbs peanut oil. Stir-fry about a half a cup of meat at a time for 2 minutes or until it loses pink color (If too much is cooked at once the wok will cool and the meat won't cook fast enough). Remove meat from wok; set aside.

Heat wok again; add 1 tbs. oil. When hot add minced scallion, ginger and garlic. Stir a few times and add sauce ingredients (except sesame oil). Add the scallion 2" pieces, and mix well. Add beef back to the wok and heat throughly. Add sesame oil and stir throughly, just before removing from heat.

Serve over rice or with rice on the side.