Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Mongolian Beef (2) Collection Followup-To: rec.food.cooking Date: Tue, 11 Jan 2000 02:12:18 EST Organization: cs.com Lines: 66 Approved: phill@rt66.com Message-ID: <3a.3a18366d.25ac31d2@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38817 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.) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.