Mongolian Beef

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Wonderful over hot, fluffy rice!

Preparation time: 2 hours
Cooking time: 15 minutes

Difficulty: Medium - some experience needed
Serves: 4


1 large egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons cornstarch (corn flour)
1 1/4 pounds marinaded* (recipe below) flank steak, sliced thin across grain OR top sirloin
2 tablespoons peanut oil
1 1/2 inch piece fresh ginger root, shredded
1 1/4 pounds green onions, cut diagonally 1/8" slices (I cut them larger)
1/2 teaspoon salt
1 tablespoon sherry
2 tablespoons sesame oil


In a bowl combine the egg, 1 Tablespoon of the soy sauce, cornstarch and salt, stirring until the mixture is well blended, add the flank steak, tossing it to coat
it with the marinade, and let it marinate, covered at room temp for 2 hours.

In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, transferring it with a slotted spoon to a bowl as it is fried and making sure the oil has returned to 375
before adding the next batch.

Pour off carefully all but 3 Tablespoons of the oil and heat the oil remaining in the wok over high heat until it is very hot. Add the ginger root and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minutes, or until the green onions are limp.

Return the beef to the wok, add the remaining 1 Tablespoon soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through.

Remove the wok from the heat, add the sesame oil, and stir the mixture to distribute the oil. Transfer the mixture to serving dish and serve.


1/3 c. soy sauce
1/3 c. salad oil
1/3 c. red wine vinegar
1/8 tsp. garlic powder
1 tbsp. instant minced onion

Pierce meat and marinate for 4 hours or overnight.

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