Mongolian Beef

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

1. Combine beef, egg white, salt and 1 teaspoon cornstarch.
2. Mix well with hand.
3. Heat oil and fry beef for 30 seconds, drain.
4. Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
5. Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
6. Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
7. Add to vegetables.
8. Add sesame seeds, and bring to a boil.
9. Add beef.
10. Stir-fry quickly until heated through.