Frank's Recipes! Mongolian Beef 3

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Mongolian Beef 3

1 pound beef flank steak, sliced thin across the grain

MARINADE
1 tablespoon light soy sauce
1 tablespoon dry sherry or Chinese rice wine
1/2 teaspoon freshly grated ginger
4 cups peanut oil, for frying

FOR CHOWING
1 tablespoon peanut oil
2 cloves garlic, sliced thin
4 green onions, sliced Chinese style
1 teaspoon hoisin sauce
1/4 teaspoon ground white pepper

Marinate the cut meat in the soy, wine, and ginger. Mix well and let sit for 15 minutes. Drain the marinade well. Separate the meat into individual pieces.

In a wok or deep pan heat the deep-frying oil to 375 degrees. Add the meat all at once and stir a bit to separate. Remove after 1 minute and allow the meat to drain in a colander.

Heat the wok again and add the oil for chowing. Add the garlic and green onions and chow for just a moment. Add the hoisin and the pepper. Add the meat. Stir-fry until all is hot, and serve.

VARIATION You may want to serve this dish over deep-fried cellophane (sai fun, i.e. bean thread) noodles. It is very dramatic.

To sliver green onions: simply cut the onions in half the long way. Lay the halves flat side down on the cutting board and cut lengthwise into long thin strands. Cut these strands, on an angle, into inch long pieces.