Recipe by Lali
This is a good one for Mongolian Beef.
Top Review by tgobbi
Suggestion: never use ground ginger in stir frying Chinese dishes! It's completely different from fresh ginger root and alters the taste of the dish severely! (By all means use the powdered variety for baking ). Fresh ginger is readily available at supermarkets and produce stores. It keeps for many months if you peel it, slice it and refrigerate it in a container with a good lid covered with dry sherry. Do that and you won't have to contend with dried ginger.
- 1 lb sirloin steak, trimmed, sliced thin
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 1⁄2 tablespoons peanut oil or 1 1⁄2 tablespoons sesame oil or 1 1⁄2 tablespoons vegetable oil
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 2 dashes white pepper
- 1 tablespoon peanut oil or 1 tablespoon sesame oil or 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 (8 ounce) can sliced water chestnuts, drained
- 6 green onions, sliced lengthwise
- 3 tablespoons soy sauce
Directions See How It's Made
- Combine meat, soy sauce, cornstarch, oil, sugar, salt, and pepper and refrigerate at least 1 hour.
- In 375 degree wok, cook garlic and ginger in oil for 3-5 minutes.
- Add remaining ingredients, including meat mixture.
- Stir fry for 5-10 minutes, or until meat is cooked through.