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Mongolian Beef #2

This is a spicy beef dish with a heavy sauce, containing soy sauce, sugar, sesame oil, crushed red pepper, and lots of garlic.

Ingredients:
Meat marinade:
1 lb steak sliced in 1/4 inch slices
2 egg whites, lightly beaten
1 Tbsp cornstarch
2 tsp peanut oil
1 tsp rice wine
1/2 tsp salt
1 tsp finely ground black pepper

Sauce mixture:
6 Tbsp soy sauce
2 Tbsp sugar
1 Tbsp sesame oil
1 Tbsp rice wine
2 tsp rice vinegar
1 tsp hot bean sauce
1 tsp sweet bean sauce
2 tsp dried chili pepper, crushed
5 clove garlic, mince
4 to 6 dried chili peppers
12 large green onions, cut into 1-inch lengths
2 tsp cornstarch mixed with 4 tsp water
1/4 cup peanut oil

 Mix meat with meat marinade. Combine sauce ingredients separately.
Heat wok or cast-iron skillet (deep sided if possible) and add oil. When oil is hot, add the dried chili peppers. Cook stirring constantly for 30 seconds, then add steak and marinade (but not the sauce mixture). Cook stirring constantly until the steak is cooked, then Pour in sauce mixture and let it reduce for 2 minutes over high heat, still mixing. Add the cornstarch/water mixture and cook until the sauce is of the right consistency. Add lastly the green onions and cook for a minute longer.

If desired to thicken sauce, mix 1 TBsp corn starch with 2 TBsp water. Add to wok and cook down.
Serve over rice, or puffed bean threads, or fried rice noodles (recommended).
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Mongolian Beef #3
Yield: 1 Serving

Ingredients
1 lb thinly sliced beef
3 tb soy sauce; divided
1 tb cornstarch
2 cloves garlic; pressed
3/4 c water
2 1/2 ts cornstarch
1 ts sesame seed; toasted
1/2 ts sugar
1/8 ts crushed red pepper; (1/8 to -1/4)
2 tb vegetable oil; divided
2 md carrots; cut diagonally into - thin
1 bn green onions; cut into -2-inch lengths
1 hot cooked rice

Instructions
Cut beef across grain into long, thin slices.
Combine 1 tablespoon each soy sauce and cornstarch with garlic in a medium bowl; stir in beef. Let stand 10 minutes.
Meanwhile, combine water, remaining 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sesame seed, sugar and red pepper; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir fry 1 minute; remove.
Heat remaining 1 tablespoon oil in same pan. Add carrots and white parts of green onions; stir-fry 2 minutes. Add green onion topsl stir-fry 1 minute.
Add beef and soy sauce mixture. Cook and stir until sauce boils and thickens.
Serve immediately with rice.

Mongolian Beef #4
Yield: 4 Servings

Ingredients:
1 lb flank steak
2 tb peanut oil
2 tb garlic
2 green onions
1 ts salt
2 ts sugar
2 ts hin soy sauce
1 tb oyster sauce
1 pepper
1 tb wine (suggested: sherry)
1 1/2 tb cornstarch
1/4 c chicken stock
2 tb hoisin sauce
2 ts catsup
1/2 ts crushed red chili pepper

Instructions
1. Cut steak across grain into strips about 2 inches long, and very thin.
2.Add seasoning to meat.
3.Combine sauce ingredients and mix well.
4.Heat wok or seasoned cast-iron skillet. Add oil, then add garlic and cook quickly.
5.Add beef and onions and stir-fry until tender.
6.Add sauce mixture. Mix and cook about 1 minute.

Per Serving: 352.19 Cal (48.90% from Fat, 37.40% from Protein, 13.70% from Carb)
32.16 g Protein
18.68 g Total Fat
6.17 g Sat Fat
7.86 g Mono Fat
2.81 g Poly Fat
11.80 g Carbs
0.77 g Fiber
1088.22 mg Sodium
76.22 mg Cholesterol

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