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Mongolian Beef
Mongolian Beef
2 lb flank steak or round steak sliced against the grain thinly 1 meat marinade: 2 egg whites, lightly beaten 1 tbsp cornstarch 2 tsp oil 1 tsp sherry 1/2 tsp salt 1 few dashes of white pepper 1 sauce mixture: 4 tbsp soy sauce 1 1/2 tbsp sugar substitute 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp sherry 1 tsp white vinegar 1 tbsp black bean sauce Lee Kum Kee brand 1 tsp dried chili pepper, crushed 3 tbsp garlic, minced 6 lg green onions, cut into 1 inch lengths 4 dried chili peppers 2 cups oil Instructions: Cut flank steak cross-grain into 1/8-inch slices. Mix with meat marinade. Combine sauce ingredients. Heat 2 cups oil to preheated pan or wok. To test, place a piece of beef in the oil. It should just BARELY sizzle. Deep fry beef in two separate batches until just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or so dried red chili peppers. Pour in sauce mixture and let it reduce for 2 minutes over high heat. Add beef and stir until well mixed. If the sauce appears a bit thin, add a little of the cornstarch/water mixture to thicken. Add green onions for 15 seconds. 8 Servings @ 4.5 carbs per servings |
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