Mongolian Beef


3/4 lb flank steak
Meat marinade:
1-2 egg whites, lightly beaten
1 Tbsp cornstarch
2 t oil
1 t sherry
1/2 t salt
A few dashes of white pepper
Sauce mixture:
4 Tbsp Kikkoman (or equivalent) soy sauce
1 1/2 Tbsp sugar
1 Tbsp dark soy sauce
1 Tbsp sesame oil
1 Tbsp sherry
1 t white vinegar
1/2 t hot bean sauce
1/2 t sweet bean sauce
1/2 to 1 t dried chili pepper, crushed
2 to 3 Tbsp garlic, minced

1/2 oz. (1 small package or less) bean thread
6 large green onions, cut into 1-inch lengths
3 to 5 (or less for mild) dried chili peppers
2 cup oil
1 t cornstarch mixed with 2 t water


Preparation: Cut flank steak cross-grain into 1/8-inch slices. Mix with meat marinade. Combine sauce ingredients. Cooking: In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they will puff up instantly). (Warning: Do only a few of the DRY bean threads -- alias cellophane noodles -- at a time; they expand dramatically.) Set fried bean threads aside on paper toweling. Add the remaining 1/2 cup oil (this is to cool down the oil already in the wok). Make sure it is now no hotter than 250 deg Farenheit. To test, place a piece of beef in the oil. It should just BARELY sizzle. Deep fry beef in two separate batches until just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers (if desired). Pour in sauce mixture and let it reduce for 2 minutes over high heat. Add beef and stir until well mixed. If the sauce appears a bit thin, add a little of the cornstarch/water mixture to thicken. Add green onions for 15 seconds. Place beef on top of bean threads and serve.

Other recipe variations of Mongolian Beef:

Copyright © The Recipe Place All rights reserved.  |  Privacy Policy  |  Terms of Use