Chowed Mongolian Beef

This dish should be a part of a Chinese meal. It seems odd to cook the beef twice but this method creates a beautiful flavor by using the two different cooking methods. Trust me you'll love it! By the way "chowing" is simply another way to say "stir fry"

• Ready In: 25 mins
• Serves: 4
• Yields: 4 servings as part of a Chinese meal

Ingredients

• 1  lb  flank steak, thinly sliced across the grain

• Marinade

• 1  tablespoon light soy sauce
• 1  tablespoon sherry wine or 1  tablespoon rice wine
• 1⁄2 teaspoon fresh ginger, grated
• 4  cups  peanut oil (for deep frying)

• For Chowing

• 1  tablespoon  peanut oil
• 3  garlic cloves, thinly sliced
• 4  green onions, thin sliced
• 1  teaspoon hoisin sauce
•  pepper

Directions

1. Marinade the meat in the soy,wine and ginger, mix well and sit for 15 minutes.
2. Drain the marinade well and separate the meat slices into individual slices.
3. In a wok heat the oil to 375°F.
4. Add the meat all at once.
5. Stir a bit to separate.
6. Remove after 1 minute and allow the meat to drain well.
7. Empty out the oil, reserve for another use.
8. Wipe wok with paper towels.
9. Heat wok again and add the tbsp oil for chowing.
10. Add garlic and green onions, chow for a moment.
11. Add hoisin and pepper.
12. Add meat and chow until hot.
13. Serve immediately.