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Chinese: Mongolian Beef 2

Chinese: Mongolian Beef 2 recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 2535.5
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
  • 4 cup Peanut oil
  • 15 Green Onion tops
  • 1 tablespoon Minced ginger
  • 1 pound Flank or sirloin steak
  • 1 1/2 tablespoon Water chestnut flour
  • 2 Egg Whites
  • 1 pn Salt
Directions
  1. 1
    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
  2. 2
    Cut tops of green onions into 2" long pieces.
  3. 3
    Combine sauce ingredients in small bowl & stir thoroughly.
  4. 4
    Cut steak across the grain into thin slices, about 1/2" deep by 2" long.
  5. 5
    In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour.
  6. 6
    Beat with chopstick until frothy.
  7. 7
    Add steak, & use fingers to coat each slice.
  8. 8
    Deep-frying: In wok, heat oil to moderately hot.
  9. 9
    When ready, piece of coated meat will rise to surface immediately.
  10. 10
    Fry meat in small batches; drop in 1 slice at a time to avoid sticking.
  11. 11
    Cook until lightly brown, about 1 minute.
  12. 12
    Drain on Chinese strainer or paper bag.
  13. 13
    Stir-frying: Remove all but 2 T of oil from wok.
  14. 14
    With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds.
  15. 15
    Add sauce; bring to boil on high heat while stirring.
  16. 16
    Add beef all at once, & toss with sauce until beef is hot & coated.
  17. 17
    Push beef out of sauce, dribble in cornstarch paste to lightly thicken.
  18. 18
    Recombine.
  19. 19
    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.

Keywords: beef, boiling, chestnut, chinese, flank, flour, frying, ginger, main, minced, mongolian, oil, onion, peanut, salt, sirloin, steak, stir frying, title, tops
Read it online: https://www.chefs-mate.com/recipe/chinese-mongolian-beef-2/