Mongolian Beef
 
3/4 lb.  flank steak, thinly sliced across the grain
2-1/2 Tbsp  cooking oil
2 Tbsp  minced garlic
10 small  dried red chilies
10   green onions, cut into 3-inch pieces
2 Tbsp  hoisin sauce
1 Tbsp  soy sauce
  marinade
2 Tbsp  dark soy sauce
2 Tbsp  chinese rice wine or dry sherry
1 tsp  cornstarch
 
combine marinade ingredients in a bowl. add beef and stir to coat. let 
stand for 10 minutes. place a wok over high heat until hot. add 2 
tablespoons oil, swirling to coat sides. add beef and stir-fry until no 
longer pink, 1 1/2 to 2 minutes. remove meat from pan. add remaining 1/2 
tablespoon oil to wok, swirling to coat sides. add garlic and chilies; 
cook, stirring, until fragrant, about 10 seconds. add green onions and 
stir-fry for 1 minute. return meat to wok and add hoisin sauce and soy 
sauce; cook until heated through. 
 
 
-- 
(ID: 9486) Mirror: rec.food.recipes: Mon, Dec 22, 2003


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