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PEKING BEEF (Mongolian Beef) |
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Category |
Chinese |
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Contributor |
admin |
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Ingredients |
1 pound Flank steak -- shredded
1 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 onl
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 -- w/ garlic (opt |
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Procedures |
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Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 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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