Mongolian Beef

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1/2 lb flank steak, slice thinly against the grain,slices should be about 1 1/2 inch long
• 1 egg, lightly beaten
• 1 teaspoon cornstarch
• 1/4 teaspoon salt (optional)
• 1 pinch pepper
• 1 teaspoon vegetable oil
• 1 tablespoon minced scallion
• 1 -2 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 8 scallions, cut in 2 inch pieces
• 1/2 cup sliced bamboo shoot (*sliced carrot or celery can be substituted)
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 3 tablespoons chicken stock or 3 tablespoons water
• 3 tablespoons dry sherry
• a little cornstarch, mixed with a little water
• 4 tablespoons vegetable oil (apx)
• 3 -5 drops sesame oil
• chinese chili sauce or cayenne (if you like it spicy) (optional)

Recipe

• 1 marinade 20- 30 minutes.
• 2 use highest heat for all steps.
• 3 heat a wok to the smoking point.
• 4 pour in the oil.
• 5 when very hot stir fry the beef until just cooked.
• 6 remove to drain off oil.
• 7 clean the wok if necessary.
• 8 reheat with a little more oil.
• 9 stir fry the seasoning ingredients for a few seconds until you get a strong aroma.
• 10 stir in the vegetables; keep stirring until heated through, about two minutes.
• 11 pour in the sauce and stir until it starts to bubble.
• 12 return the meat and stir to blend well.
• 13 thicken a little with the cornstarch mixture.
• 14 stir in a few drops of sesame oil.
• 15 serve at once.