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This recipe is so easy to make and you would think you were eating at a chinese restraunt! I love to serve it with steamed white rice or rice noodles.
- 1 lb sirloin steaks or 1 lb flank steak, thinly sliced
- 1 egg white
- 1⁄2 teaspoon salt
- 2 teaspoons cornstarch
- 1 cup oil
- 1⁄2 cup bamboo shoot, chopped
- 1 teaspoon toasted sesame seeds
- 1 cup green onion, green part only,sliced diagonally
- 1 cup carrot, sliced diagonally
- 1 tablespoon sherry wine
- 2 tablespoons hoisin sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons chicken stock
- 1⁄2 teaspoon sugar
- 1 tablespoon garlic, finely minced
- chili paste or crushed red pepper flakes (optional)
- Combine beef, egg white, salt and 1 teaspoon cornstarch.
- Mix well with hand.
- Heat oil and fry beef for 30 seconds, drain.
- Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
- Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
- Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
- Add to vegetables.
- Add sesame seeds, and bring to a boil.
- Add beef.
- Stir-fry quickly until heated through.
Of all the recipes I've come across for Mongolian Beef, this one is both the simplest and the most flexible. It's also great with chicken, or firm tofu, and in lieu of bamboo shoots I tend to use red onions and bean sprouts.
Excellent, easy recipe. I substituted pork for the beef (supply & demand) used less oil and cooked the pork for 4 minutes. Gentle blend of flavors they actually roll around your mouth and give you that MMMmm satisfying lingering taste . Even though I used crushed chili pepper flakes it was not too hot. Served with egg noodles and a green salad. This would be great with chicken too - I promise next time to use beef. Thanks Barrett for a keeper