Mongolian Beef with Vegetables
1 lb.  sirloin or flank steak
1   egg white
pinch  of salt
1 tsp  sesame oil
1 Tbsp  cornstarch
1-1/2 Tbsp  oil
4   green onions, sliced on the diagonal into 1-inch pieces
1 can  baby corn*
1   garlic clove, minced
1 Tbsp  rice wine or dry sherry
2 Tbsp  hoisin sauce
2 Tbsp  dark soy sauce
1/2 tsp  sugar
2 Tbsp  water
  up to 1/4 teaspoon chili paste
1 tsp  cornstarch
1 cup  oil for frying beef
  oil for stir-frying
Slice the beef across the grain into thin strips. Add the marinade 
ingredients and marinate for thirty minutes. Add the 1 1/2 tablespoons oil 
and marinate for another thirty minutes. 
While the beef is marinating, prepare the vegetables: wash the green onions 
and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. 
Rinse the can of baby corn with warm running water. 
Mix together the sauce ingredients and set aside. 
When the beef has finished marinating, heat the wok and add 1 cup oil. When 
oil is ready, carefully slide the beef into the wok, a few pieces at a time. 
Fry until the beef changes color. Remove the beef from the wok with a 
slotted spoon and drain on paper towels. 
Clean out the wok with a paper towel, and add 2 tablespoons of oil for 
stir-frying. When the oil is ready, stir-fry the garlic, baby corn, and 
green onions. 
Give the sauce a quick re-stir. Make a well in the middle of the wok, 
pushing the vegetables up to the side, and add the sauce and bring to a 
boil, stirring to thicken. Add the beef and combine with the sauce and 
vegetables. Serve hot. 
*For a more authentic dish, substitute bamboo shoots. 
(Note: This recipe is adapted from a recipe in "Madame Wong's Long-Life 
Chinese Cookbook") 
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(ID: 81042) Mirror: Sat, Jul 27, 2002

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