Mongolian beef
Mongolian Beef
1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed rice
IIf cellophane noodles are used, prepare them first, following
directions on the package.
Deep fry, according to package.
Slice
beef thinly into 1 1/2 x 1/2-inch pieces.
Slice carrots, onions and
green pepper into thin strips.
Cut the whole green onions into
halves or thirds and slice lengthwise into strips.
In a small pan, combine oyster sauce, sesame oil, white wine,
salt, pepper, Hoisin sauce and hot red pepper sauce.
Heat to simmer
and set aside.
In a wok or heavy frying pan, add peanut oil and heat until
very, very hot.
Stir-fry beef and garlic for 1 minute.
Add carrots,
onions, green peppers and cook for 2 minutes.
Add the sauce mixture
and stir.
Combine 1/2 cup warm water and cornstarch and add to the
mixture, stirring until thickened.
Place on deep fried cellophane
noodles or white rice.
Variations: Can use fresh small cubes of chicken, thinly sliced
barbecued pork.
