Peking Beef (Mongolian Beef)

Course : Chinese
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


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
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

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chinese Recipes