Peking Beef (Mongolian Beef)

Recipe Ingredients

1 lb	454g / 16oz	Flank steak - shredded
1		Egg white
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Cornstarch
2 cups	474ml	Oil - for deep frying
1/2 cup	118ml	Bamboo shoots - shredded
1 cup	62g / 2.2oz	Green onion - green part only
		Sauce
1 tablespoon	15ml	Sherry
2 tablespoons	30ml	Hoisin sauce
2 tablespoons	30ml	Dark soy sauce
2 tablespoons	30ml	Chicken stock
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Chili paste - w/ garlic (opt

Recipe Instructions

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand.

Heat oil to 400F and deep fry beef 30 seconds, drain.

Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute.

Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef.

Stir fry quickly until heated through. Also known as Mongolian Beef

Source:
Jeff Smith

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