Beef, Mongolian Beef

From Jennie Low's cook book "Chopstick, Cleaver, and Wok".

Beef, Mongolian Beef
Beef, Mongolian Beef

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    Lb Flank Steak

  • 1

    Tsp Salt

  • 1/4

    Tsp Pepper

  • 2

    Tbsp Peanut Oil

  • 2

    Tbsp Garlic, Chopped

  • 2

    Green Onions, Slivered

  • ----- Sauce -----

  • 2

    Tsp Sugar

  • 2

    Tsp Hin Soy Sauce

  • 1

    Tbsp Oyster Sauce

  • 1

    Tbsp Wine (I Suggest Sherry)

  • 1 1/2

    Tbsp Cornstarch

  • 1/4

    Cup Chicken Stock

  • 2

    Tbsp Hoisin Sauce

  • 2

    Tsp Ketchup

  • 1/2

    Tsp Crushed Red Chili Pepper

Directions

Cut steak across the grain into strips about 2 inches long and very thin. Season with salt and pepper. In a separate bowl, combine sauce ingredients and mix well. Heat wok, then add oil. When hot, add garlic and cook quickly. Add beef and onions and stir-fry until tender. Add sauce mixture and cook about 1 minute while stirring. Serve over sticky rice or rice noodles. Per Serving: 351 Cal (49% from Fat, 37% from Protein, 13% from Carb); 19 g Tot Fat; 6 g Sat Fat; 11 g Carb; 1 g Fiber; 26 mg Calcium; 1087 mg Sodium; 76 mg Cholesterol; AccuPoints = 8.4

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