Title: Peking Beef (Mongolian Beef) Crouch
Categories: Chinese, Main dish, Beef
Yield: 4 Servings

1 lb Flank steak; shredded
1 Egg white
1/2 ts Salt
1 ts Cornstarch
2 c Oil; for deep frying
1/2 c Bamboo shoots; shredded
1 c Green onion; green part only

-----------------------------------SAUCE-----------------------------------
1 tb Sherry
2 tb Hoisin sauce
2 tb Dark soy sauce
2 tb Chicken stock
1/2 ts Sugar
1 ts Cornstarch
1/2 ts Chili paste; w/ garlic (opt

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce
ingredients in bowl, add to vegetables. Bring to boil. Add beef. Stir fry
quickly until heated through. Also known as Mongolian Beef--Mike FROM: MIKE
CROUCH (NNBB09A)
Posted to MC-Recipe Digest V1 #993 by Gr8seeksM8 on
Jan 8, 1998