Mongolian Beef

Mongolian Beef

Mongolian Beef

 45 minutes

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Details

Serving Size: 6
Gluten-Free: True
Dairy-Free: True
Weight Watchers: 15 Points

Cuisine

lunch
main course
main dish
dinner

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Ingredients

4 cups Peanut oil
15 Green onion tops
1 tablespoon Minced ginger
1 pound Flank or sirloin steak
tablespoon Water chestnut flour
2 Egg whites
1 Pinch salt
1 tablespoon Cornstarch paste
1 teaspoon Chili paste with garlic
cup Chicken stock
2 tablespoons Dark soy sauce
1 Pinch sugar
tablespoon Dry sherry

Instructions

Cut tops of green onions into 2" long pieces.

Combine sauce ingredients in small bowl & stir thoroughly.

Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy.

Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. 2

Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken.

Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken.

Serve immediately.

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