Recipe - Mongolian Beef A La House Of Hong

2 teaspoon Soy sauce
1 teaspoon Red wine
One half pound Beef flank steak; cut or sliced up
thin**
4 teaspoon Salad oil
3 Cloves garlic; chopped
One half pound Green onions; cut into
1 teaspoon White vinegar
3 teaspoon Brown sugar
1 teaspoon Ground black pepper
1 teaspoon Sesame oil

** 'Choice' cut is best

Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes.

Heat the salad oil in a frying pan until very hot. Add the garlic and then
the beef, stirfrying for 5 minutes. Add green onions, vinegar, brown sugar
and pepper, continuing to stirfry until the beef is thoroughly cooked. Add
sesame oil.

Chef Paul Lee advises that the secret to this dish is to use very high heat
and cook quickly... that's what makes the beef juicy and tender.

Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0936528028

Recipe by: House of Hong, Seattle

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Feb 20,
1998