Mongolian Beef

By á-2046

Ingredients

• Marinade:
• 3/4 pound flank steak, thinly sliced across the grain
• 2 1/2 tablesspoons cooking oil
• 2 tablespoons minced garlic
• 10 small dried red chilies
• 10 green onions, cut into 3−inch pieces
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 1 teaspoon cornstarch

Preparation

Step 1

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
Remove meat from pan.
3. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and chilies; cook, stirring, until fragrant, about 10 seconds. Add green
onions and stir−fry for 1 minute.
4. Return meat to wok and add hoisin sauce and soy sauce; cook until
heated through.