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Title: Mongolian Beef 6 Categories: None Yield: 1 Servings 1 lb Thinly sliced beef 3 tb Soy sauce; divided 1 tb Cornstarch 2 Cloves garlic; pressed 3/4 c Water 2 1/2 ts Cornstarch 1 ts Sesame seed; toasted 1/2 ts Sugar 1/8 ts Crushed red pepper; (1/8 to -1/4) 2 tb Vegetable oil; divided 2 md Carrots; cut diagonally into -thin slices 1 bn Green onions; cut into -2-inch lengths, separating -whites from tops Hot cooked rice Cut beef across grain into long, thin slices. Combine 1 tablespoon each soy sauce and cornstarch with garlic in a medium bowl; stir in beef. Let stand 10 minutes. Meanwhile, combine water, remaining 2 tablespoons soy sauce, 2 1/2 teaspoons cornstarch, sesame seed, sugar and red pepper; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir fry 1 minute; remove. Heat remaining 1 tablespoon oil in same pan. Add carrots and white parts of green onions; stir-fry 2 minutes. Add green onion topsl stir-fry 1 minute. Add beef and soy sauce mixture. Cook and stir until sauce boils and thickens. Serve immediately with rice. I love REALLY hot food, so I use a lot more red pepper than this recipe calls for. It's all a matter of taste! Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary." |