Mongolian Beef # 2
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, flank steak (london broil)
|
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | tablespoons |
garlic
chopped |
|
| 2 | each |
scallions, spring or green onions
slivered |
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
oyster sauce
|
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
wine
|
|
| 1 ½ | tablespoons |
cornstarch
|
|
| ¼ | cup |
chicken broth
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| 2 | teaspoons |
ketchup
|
|
| ½ | teaspoon |
red chili peppers
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, flank steak (london broil)
|
|
| 3E+1 | ml |
peanut oil
|
|
| 3E+1 | ml |
garlic
chopped |
|
| 2 | each |
scallions, spring or green onions
slivered |
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
oyster sauce
|
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
wine
|
|
| 23 | ml |
cornstarch
|
|
| 59 | ml |
chicken broth
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 1E+1 | ml |
ketchup
|
|
| 2.5 | ml |
red chili peppers
crushed |
|
Directions
Cut steak across grain into strips about 2 inches long, and very thin.
Add seasoning to meat.
Combine sauce ingredients and mix well.
Heat wok.
Add oil.
Add garlic and cook quickly.
Add beef and onions and stir-fry until tender.
Add sauce mixture.
Mix and cook about 1 minute.
