[Mongolian Beef]

Marinade:

  • 2 tablespoons dark soy sauce
  • 2 tablespoons rice wine or dry sherry
  • 1 teaspoon cornstarch
3/4 pound flank steak, thinly sliced
2 1/2 tablespoons cooking oil
2 tablespoons minced garlic
10 small dried red chilies
10 green onions, cut into 3-inch pieces
2 tablespoons hoisin sauce
1 tablespoon soy sauce

Method

  1. Combine marinade ingredients in a bowl. Add and stir to coat. Let stand for 10 minutes.
  2. Place a wok over high until hot. Add 2 tablespoons oil, swirling to coat sides. Add beef and stir-fry until barely pink, about 2 minutes. Remove the beef from the wok.
  3. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic, and chilies, cook, stirring, until fragrant, about 10 seconds.
  4. Add green onions and stir-fry for 1 minute. Return beef to wok and add hoisin sauce and soy sauce. Cook until heated through.

Makes 4 servings
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