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Mongolian Beef 2
* Exported from MasterCook *
Mongolian Beef 2
Recipe By : Unknown
Serving Size : 4 Preparation Time :0:00
Categories : Beef Chinese
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound flank steak
1/2 ounce bean thread
6 large green onions -- cut in 1" lengths
3 each dried chili peppers -- or to taste
1 tablespoon cornstarch
---- Meat Marninade ----
1 or 2 egg whites -- lightly beaten
1 tablespoon cornstarch
2 teaspoons oil
1 tablespoon sherry
1/2 teaspoon salt
dash white pepper
---- Sauce Mixture ----
4 tablespoons soy sauce
1 1/2 tablespoons dark soy sauce
1 tablespoon sesame oil
1 tablespoon sherry
1 teaspoon white vinegar
1/2 teaspoon hot bean sauce
1/2 teaspoon sweet bean sauce
1/2 teaspoon dried chili pepper, crushed -- or to taste
2 to 3 T garlic -- minced
Preparation:
Cut flank steak cross-grain into 1/8" slices. Mix with meat
marniade.
Combine sauce ingredients.
Cooking:
In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they
will
puff up instantly). (Warning: Do only a few of the DRY bean threads
at a
time, they expand dramatically) Set fried bean threads aside on
paper
toweling. Add the remaining 1/2 cup oil (this is to cool down the
oil
already in the wok). Make sure it is now no hotter than 250 deg. F.
To
test, place a piece of bee in the oil. It should just BARELY sizzle.
Deep fry beef in two separate batches until just done, about 10
seconds.
Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers
(if
desired). Pour in sauce mixture and let it reduce for 2 minutes over
high
heat. Add beef and stir until well mixed. If the sauce appears a
bit
thin, add a little of cornstarch/water mixture to thicken. Add green
onions for 15 seconds. Place beef on top of bean threads and serve.
- - - - - - - - - - - - - - - - - -
NOTES : This is a wonderfully rich and velvety dish. The beef is
cooked
by the velveting method and, if done properly, will melt in
your
mouth. I tried stir frying the beef instead of the using the
velveting method and it didn't have the same texture. If you
have
two woks, cook the sauce in one while cooking the beef in the
other. It'll go much faster. If the taste is too hot,
decrease
the amount of chili peppers. Also you can omit serving on a
bed
of fried bean thread noodles.
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