This Chinese main features Flank steak — shredded, White, Salt, Cornstarch, Oil — for deep frying. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Peking Beef (Mongolian Beef) Crouch
Description
This Chinese main features Flank steak -- shredded, White, Salt, Cornstarch, Oil -- for deep frying. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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: onl : Sauce 1 TB Sherry 2 TB Hoisin sauce 2 TB Dark soy sauce 2 TB Chicken stock 1/2 ts Sugar 1 ts Cornstarch 1/2 ts Chili paste -- w/ garlic : (opt Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots andscallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef--Mike
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+0800 (
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1413.4kcal
- % Daily Value *
- Total Fat 138.3g213%
- Saturated Fat 25.6g128%
- Cholesterol 93.1mg32%
- Sodium 2521.8mg106%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 1.1g5%
- Sugars 2.5g
- Protein 33.9g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bamboo, beef, boiling, chinese, cornstarch, crouch, deep, flank, frying, green, main, mongolian, oil, onion, part, peking, salt, shoots, shredded, steak
