Makan Time in Singapore

Contributed by : Darlene R. Lindgard COPYRIGHT TOP SECRET


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Mongolian Beef

Here you go with two.


MM: Mongolian Beef

---------- Recipe via Meal-Master (tm) v8.02

 

      Title: Mongolian Beef

 Categories: Meats

      Yield: 6 servings

 

    2/3 lb Flank steak



-------------------------MARINADE-------------------------

      1 ts Rice wine or dry sherry

      1 tb Soy sauce

      1 tb Vege. oil

      1 ts Sesame oil

    1/4 ts Baking soda

      1 ts Cornstarch

    1/2 ts Sugar



------------------FRYING AND SAUCE INGRED------------------

      4 c  Oil; for deep frying

      1 oz Rice noodles

      1 tb Hoisin sauce

      1 tb Hot bean sauce

      1 ts Cornstarch

    1/2 c  Water

     10    Green onions;chop 1 1/2"

 

  Use a cleaver to slice beef across grain and at an

  angle into thin strips. Combine marinade ingredients

  in a med. bowl.   Add beef strips; mix well. Let stand

  at least 1 hr.   Heat oil in a wok over high heat to

  350. Gently loosen roll of rice noodles with your

  fingers and break into 2 portions. Carefully lower

  half the noodles into hot oil with a slotted metal

  spoon or in a lg. strainer and press under oil 2

  seconds. Immediately remove puffed noodles from wok

  with slotted spoon or strainer; set aside to cool.

  

  Repeat with remaining half of rice noodle roll.  Break

  cooled noodles into 2" lengths and arrange on a

  platter.  Remove oil from wok except 5 tb. Heat oil

  remaining in wok over high heat 30 seconds. Stir-fry

  marinated beef until very lightly browned. Remove with

  slotted spoon; set aside. Remove all but 2 tb. oil

  from wok. Add hoisin sauce, hot bean sauce, cornstarch

  and water to oil remaining in wok. Bring to a boil

  over med. heat. Add green onions and cooked beef.

  Stir-fry 30 seconds. Spoon over noodles. Makes 4-6

  servings.

  

  Source:    LISA CRAWLEY  (TSPN00B) Prodigy.

  

  Shared on alt.creative-cooking and alt.creative-cook

  by Judi M. Phelps.

  

  Internet:  jphelps@best.com, juphelps@delphi.com or

  jphelps@shell.portal.com

 

-----

 

MM: Mongolian Beef # 2

---------- Recipe via Meal-Master (tm) v8.02

 

      Title: Mongolian Beef # 2

 Categories: Meats

      Yield: 4 servings

 

      1 lb Flank steak

      2 tb Peanut oil

      2 tb Chopped garlic

      2    Green onions,slivered

      1 ts Salt

      2 ts Sugar

      2 ts Hin soy sauce

      1 tb Oyster sauce

           Pepper

      1 tb Wine (I suggest sherry)

  1 1/2 tb Cornstarch

    1/4 c  Chicken stock

      2 tb Hoisin sauce

      2 ts Catsup

    1/2 ts Crushed red chili pepper

 

  ~------------------------------SAUCE-------------------

  ~- 1. Cut steak across grain into strips about 2 in.

  long , and very thin. 2.Add seasoning to meat.

  3.Combine sauce ingredients and mix well. 4.Heat wok.

  Add oil. Add garlic and cook quickly. 5.Add beef and

  onions and stir-fry until tender. 6.Add sauce mixture.

  Mix and cook about 1 Min. This is from Jennie Low's

  cook book "Chopstick,Cleaver, and wok.

 

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Contributed by - Darlene R. Lindgard
back to Cook it yourself page