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Mongolian Beef


Combine beef, egg white, salt and cornstarch and mix well by hand.
Heat oil to 400 and deep fry beef 30 seconds and drain.
Reheat 2 tbsp sesame oil to 375 in a wok.
Stir fry bamboo shoots and scallions 1 minute.
Combine sauce ingredients in bowl, add to vegetables.
Bring to boil, add beef and stir fry quickly until heated through.
Serve with steamed broccoli and steamed white rice.

 

 

Mongolian BeefIngredients:
- 1 lb flank steak, sliced thin and against the grain
- 1 egg white
- 1/2 tsp salt
- 1 tsp cornstarch
- 2 cups peanut oil for deep frying
- 2 tsbp sesame oil
- 1/2 c bamboo shoots, julienned
- 1 cup sliced green onions, green parts only


Sauce:
- 1 tbsp sherry
- 2 tbsp hoisin sauce
- 2 tbsp dark soy sauce
- 2 tbsp chicken stock
- 1/2 tsp sugar
- 1 tsp cornstarch
- 1/2 tsp garlic chili paste


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