Mongolian beef #2

Mongolian beef #2
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Mongolian beef #2 ingredients

  • 1 lb Flank steak, thinly sliced
  • -into pieces ¼ x 1-½ x 2
  • -inches
  • Marinade
  • 1 Eggs
  • 1⁄2 t Salt
  • 1⁄4 t Black pepper
  • 1 t Sugar
  • 2 T Cornstarch
  • 1 T Peanut oil
  • 1⁄4 c Peanut oil
  • 2 T Peanut oil
  • Seasonings:
  • 1 Whole scallion, minced
  • 1 t Minced fresh ginger
  • 1 t Minced garlic
  • Sauce-
  • 2 T soy sauce
  • 3 T Dry sherry
  • 1 T hoisin sauce
  • 3 T water
  • 8 Whole scallions cut into 2
  • -inch pieces
  • 1 t Sesame oil (optional)

Cooking Mongolian beef #2

1. Mixi the ingredients for the marinade in a bowl until smooth.
2. Put in the beef slices and set aside uncovered for at least 20 minutes.
3. (they can be marinated up to 24 hours, covered, in the refrigerator.
4. Heat the wok over high heat.
5. Add ¼ cup peanut oil. When oil is hot, ad meat and marinade.
6. Stiri fry about 2 minutes, or until the meat loses it"s pink color.
7. Remove meat from wok and set aside in bowl, uncovered.
8. Add 2 tbs. Peanut oili to the wok. When the oil is hot, add the seasonings - minced scallion, ginger, and garlic.
9. Stir a few times, then add the sauce, soy sauce, sherry, hoisin sauce, and water mixed together.
10. Stir and add the scallion pieces.
11. Stir for ½ minute then return the beef to the wok. Stir just to heat through.
12. Stir in sesame oil, if desired.
13. Remove wok from heat and serve immediately.

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