Subject: Mongolian Beef (2) Collection
From: [email-masked]
Date: Tue, 11 Jan 2000 02:12:18 EST
Newsgroups: rec.food.recipes

MONGOLIAN BEEF
MONGOLIAN BEEF

MONGOLIAN BEEF

1 (2 lb.) boneless sirloin tip roast
1/2 cup soy sauce
2 Tbsp. dry sherry
2 tsp. sesame oil
3 Tbsp. cornstarch
2 Tbsp. brown sugar
2 tsp. crushed red pepper (4
to 6 whole red peppers)
1/4 cup vegetable oil
4 bunches green onions
hot cooked rice
3 strips red chile (optional)

Slice meat into 1/2 inch strips and set aside. Combine
soy sauce, sherry, oil, cornstarch, brown sugar, red pepper and
1/4 cup vegetable oil; mix well. Add beef. Cover and refrigerate 20 minutes. Fry
green onions with 2 tablespoons oil for
6 minutes. Remove. Add 1/4 cup vegetable oil; heat and add
beef mixture. Stir-fry 5 minutes or until done. Return onions
to beef mixture and heat for 30 seconds. Serve over hot rice.
Makes 6 to 8 servings.

MONGOLIAN BEEF

1 (2 lb.) top sirloin steak or round steak
1/2 cup soy sauce
2 Tbsp. dry sherry
2 tsp. sesame oil
3 Tbsp. cornstarch
2 Tbsp. brown sugar
1/2 tsp. crushed red pepper
4 whole dried red peppers
1/4 cup plus 2 Tbsp. vegetable
oil, divided
4 bunches green onions, cut
into 2-inch pieces
hot cooked rice

Partially freeze steak; slice diagonally across grain into thin
strips and set aside. Combine soy sauce, sherry, sesame oil, corn- 
starch, brown sugar and red pepper, mixing well; add beef. Cover and
refrigerate at least 20 minutes. Pour 2 tablespoons oil around top of
preheated wok or skillet, coating sides; allow to heat at medium high
(325 degrees) for 1 minute. Add green onions; cover and reduce heat to low
(200 degrees) and cook 6 minutes or until tender. Remove onions.
Add remaining 1/4 cup vegetable oil; allow to heat at medium
high (325 degrees) for 1 minute. Add beef mixture and stir-fry 5 minutes or
until done. Return onions to beef mixture; stir 30 seconds or until
thoroughly heated. Remove whole red peppers. Serve over hot cooked
rice. (This is spicy. You can adjust the crushed red pepper according
to taste.)

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