Path: swen.emba.uvm.edu!news3.near.net!news.ner.bbnplanet.net!howland.reston.ans.net!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.idiscover.co.uk From: Sam Waring Newsgroups: rec.food.recipes Subject: Mongolian Beef Followup-To: poster Date: Tue, 23 Apr 1996 19:20:24 GMT Organization: Austin Infomail Association Lines: 57 Sender: Mark Alexander Approved: Mark Alexander Message-ID: <199604230218.VAA31615@mail.utexas.edu> Reply-To: Sam Waring X-NNTP-Posting-Host: alexr.idiscover.co.uk X-Mail2News-Path: redtape.lewisham.gov.uk!alexr.idiscover.co.uk On 20 Apr 95 W. Cullen said this about that: WC>I am looking for a recipe for mongolian beef. Any ideas would be WC>appreciated. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MONGOLIAN BEEF Categories: Beef, Chinese Yield: 6 servings 2 lb Sirloin steak, boneless 1/3 c Soy sauce 3 T Cornstarch 3 T Shao xing 1 ts Sugar 1 ts Sesame oil 1 ts Chili sauce 2 T Oil, peanut 4 bn Scallion; cut in 3" pieces 1/2 T Oil, peanut 1/4 c ;Water 2 ts Sweet bean sauce 2 ts Hoisin sauce Partially freeze steak; slice diagonally across the grain into 3"x1/4X strips. Set aside. Combine soy sauce, cornstarch, shao xing, sugar, sesame oil, and chili sauce in a bowl; add beef and mix well. Pour 2 teaspoons of peanut oil around top of hot wok; allow to heat until it begins to smoke. Add scallions; cover, reduce heat to low, and cook 5 to 6 minutes, stirring occasionally. Remove onions, and drain on paper towels. Pour 2 tablespoons peanut oil around top of wok; allow to reheat until smoking. Add beef mixture; stir-fry 5 minutes or until lightly browned. Remove beef with slotted spoon, and drain on paper towels. Reserve 2 tablespoons drippings in wok. Combine water, bean sauce, and hoisin sauce; stir well, and add to wok. Bring to a boil. Add scallions and beef; stir-fry 30 seconds or until thoroughly heated. Serve immediately. MMMMM * Sam Waring sam.waring@382-91-12.ima.infomail.com * * Disclaimer: The Infomail Association doesn't necessarily agree with * * my opinions and neither do I. * -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.