Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Chinese main features Peanut oil, Onion tops, Minced ginger, Flank or sirloin steak, Water chestnut flour. 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.
0
Add to Favorites
Chinese: Mongolian Beef 2
Description
This Chinese main features Peanut oil, Onion tops, Minced ginger, Flank or sirloin steak, Water chestnut flour. 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
-
Cornstarch paste SAUCE: 1 ts Chili paste with garlic 1/4 c Chicken stock 2 tb Dark soy sauce 1 pn Sugar 1 1/2 tb Dry sherry
-
Cut tops of green onions into 2" long pieces.
-
Combine sauce ingredients in small bowl & stir thoroughly.
-
Cut steak across the grain into thin slices, about 1/2" deep by 2" long.
-
In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
-
Beat with chopstick until frothy.
-
Add steak, & use fingers to coat each slice.
-
Deep-frying: In wok, heat oil to moderately hot.
-
When ready, piece of coated meat will rise to surface immediately.
-
Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
-
Cook until lightly brown, about 1 minute.
-
Drain on Chinese strainer or paper bag.
-
Stir-frying: Remove all but 2 T of oil from wok.
-
With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
-
Add sauce; bring to boil on high heat while stirring.
-
Add beef all at once, & toss with sauce until beef is hot & coated.
-
Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
-
Recombine.
-
Serve immediately
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2535.5kcal
- % Daily Value *
- Total Fat 248.4g383%
- Saturated Fat 46.5g233%
- Cholesterol 84.0mg29%
- Sodium 97621.3mg4068%
- Total Carbohydrate 39.3g14%
- Dietary Fiber 6.5g26%
- Sugars 15.9g
- Protein 40.4g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beef, boiling, chestnut, chinese, flank, flour, frying, ginger, main, minced, mongolian, oil, onion, peanut, salt, sirloin, steak, stir frying, title, tops
