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


    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