Mongolian Beef Recipe | Asian Recipes
How to prepare "mongolian beef"
mongolian beef
1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
cellophane noodles or steamed rice
iif cellophane noodles are used, prepare them first, following directions on the package. deep fry, according to package. slice beef thinly into 1 1/2 x 1/2-inch pieces. slice carrots, onions and green pepper into thin strips. cut the whole green onions into halves or thirds and slice lengthwise into strips.
in a small pan, combine oyster sauce, sesame oil, white wine, salt, pepper, hoisin sauce and hot red pepper sauce. heat to simmer and set aside.
in a wok or heavy frying pan, add peanut oil and heat until very, very hot. stir-fry beef and garlic for 1 minute. add carrots, onions, green peppers and cook for 2 minutes. add the sauce mixture and stir.
combine 1/2 cup warm water and cornstarch and add to the mixture, stirring until thickened. place on deep fried cellophane noodles or white rice.
variations: can use fresh small cubes of chicken, thinly sliced barbecued pork.
