Mandarin Inn's Famous Mongolian Beef

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb flank steak
• 1 teaspoon dry sherry
• 1 egg
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 4 tablespoons dry sherry
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 2 tablespoons chicken stock
• 1/2 teaspoon cornstarch
• 1/4 teaspoon black pepper
• 1 tsb minced ginger
• 1/2 teaspoon minced garlic
• 7 scallions, cut into 1 1/2 inch pieces
• 2 tablespoons vegetable oil
• 2 cups vegetable oil

Recipe

• 1 freezing flank steak for 30 minutes will make it easier to slice. trim the fat from the steak, slice at an angle into 1/8-inch slices.
• 2 mix all marinade ingredients together. mix with sliced meat and refrigerate for 1/2 hour or as along as all day.
• 3 dissolve the cornstarch in the stock and then add the other sauce ingredients. set aside.
• 4 heat 2 cups oil in wok or other deep skillet to 350°f drain beef and fry in oil until almost done (until it loses its pink color). drain beef in colander. remove all but 2 tablespoons of oil from wok. (to be honest, i don't deep-fry the beef - i just saute it in a bit of oil).
• 5 over high heat, add the garlic, ginger and scallions. stir for about 15 seconds.
• 6 add the mixed sauce ingredients and stir for about 15 seconds until hot.
• 7 add meat and stir for a few seconds until reheated.