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- Beef and Green Onions in Savory Chinese Sauce
- Excel in Chinese Cooking w/Lonnie Mock, Alpha Gamma Arts1982
- 3/4 lb (.3 kg). flank steak (or chuck, top round or top sirloin), thinly sliced across the grain
- oil for cooking
- 2 cloves garlic, minced
- 2 or more dried red hot chili peppers, seeded and crushed (vary according to taste)
- 3 green onions, cut to 1-1/2" long pieces or shreds
- 1/2 oz (14 grm). vermicelli (bean threads) or rice sticks, deep fried (optional)
- toasted white sesame seeds
- 1/2 tsp (2 ml) salt or less
- 2 tbsp (30 ml) cornstarch
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 ml) sesame oil
- 1/8 tsp (1 ml) ground pepper or less
- 1/2 tbsp (7 ml) sherry
- 3/4 tsp (4 ml) sugar
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) beef broth or water
- 1 tbsp (15 ml) salted black beans, soaked, rinsed and mashed
- Mix marinade ingredients and marinade beef.
- Pre-mix sauce ingredients and set aside.
- Heat wok or frying pan until hot.
- Add about 1/2 cup (125 ml) oil.
- When oil is moderately hot, add beef.
- Stir to separate and cook the pieces until just tenderly done.
- Spoon beef with oil into strainer to drain off oil.
- Reserve the oil for other uses.
- Reheat wok or pan over medium-low heat.
- Coat it with 2 tsp (10 ml) to 3 tsp (15 ml) oil.
- Add dried peppers; stir until peppers just turn brown.
- Add garlic and stir several times until garlic is golden.
- Add sauce; stir and cook to a boil.
- Turn heat off.
- Add beef and most of onion shreds and quickly toss to mix.
- Spoon beef into server which his been lined with fried vermicelli, sprinkle sesame seeds over top of meat, and garnish with remaining raw onion shreds.
- Lonnie suggests onion shreds but I like the unshredded cut lengths of green onion in Mongolian Beef.
Also if the fried vermicelli or rice sticks are too much trouble, eliminate them and serve with streamed or fried rice.
Lamb or chicken may be substituted for beef.
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