Peking Beef (Mongolian Beef)

Course : Chinese
Serves: 4
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Ingredients:

1 pound flank steak -- shredded
1 large egg white
1/2 teaspoon salt
1 teaspoon cornstarch
2 cups oil -- for deep frying
1/2 cup bamboo shoots -- shredded
1 cup green onion -- green part only
---sauce
1 tablespoon sherry
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken stock
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon chili paste with garlic
 

Preparation / Directions:

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat oil to 400F and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry quickly until heated through. Also known as Mongolian Beef


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