Recipe by Barrett
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.
Top Review by sock-monster
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.
- 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)
Directions See How It's Made
- 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.