Recipe - Peking Beef (Mongolian Beef) Crouch

1 pound Flank steak; shredded
1 Egg white
One half teaspoon Salt
1 teaspoon Cornstarch
2 cup Oil; for deep frying
One half cup Bamboo shoots; shredded
1 cup Green onion; green part only

SAUCE
1 tablespoon Sherry
2 tablespoon Hoisin sauce
2 tablespoon Dark soy sauce
2 tablespoon Chicken stock
One half teaspoon Sugar
1 teaspoon Cornstarch
One half teaspoon Chili paste; w/ garlic (opt

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 BeefMike FROM: MIKE
CROUCH (NNBB09A)
Posted to MCRecipe Digest V1 #993 by Gr8seeksM8 Gr8seeksM8@aol.com on
Jan 8, 1998