Recipe - Mongolian Beef 6

1 pound Thinly cut or sliced up beef
3 tablespoon Soy sauce; divided
1 tablespoon Cornstarch
2 Cloves garlic; pressed
Three fourths cup Water
2 One half teaspoon Cornstarch
1 teaspoon Sesame seed; toasted
One half teaspoon Sugar
1/8 teaspoon Crushed red pepper; (1/8 to
1/4)
2 tablespoon Vegetable oil; divided
2 md Carrots; cut diagonally into
thin slices
1 bn Green onions; cut into
2inch lengths, separating
whites from tops
Hot cooked rice

Cut beef across grain into long, thin slices.

Combine 1 tablespoon each soy sauce and cornstarch with garlic in a medium
bowl; stir in beef. Let stand 10 minutes.

Meanwhile, combine water, remaining 2 tablespoons soy sauce, 2 1/2
teaspoons cornstarch, sesame seed, sugar and red pepper; set aside.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef
and stir fry 1 minute; remove.

Heat remaining 1 tablespoon oil in same pan. Add carrots and white parts of
green onions; stirfry 2 minutes. Add green onion topsl stirfry 1 minute.
Add beef and soy sauce mixture. Cook and stir until sauce boils and
thickens.

Serve immediately with rice.

I love REALLY hot food, so I use a lot more red pepper than this recipe
calls for. It's all a matter of taste!
Posted to recipeludigest Volume 01 Number 656 by "Diane Geary."
diane@keyway.net on Jan 31, 1998