| mongolian Beef 1 (12 Ounce) Chuck Steak, Thinly Sliced
1 Clove Garlic, Crushed
1 Tablespoon Peanut Oil
1 Small Carrot
1 Small Onion
3 Whole Green Onions
1 Green Bell Pepper
1 Tablespoon Oyster Sauce
1 Teaspoon Sesame Oil Or To Taste
1 Teaspoon White Wine
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Hoisin Sauce
1/2 Teaspoon Hot Red Pepper Sauce
1/2 Cup Warm Water
2 1/2 Tablespoons Cornstarch
cellophane Noodles Or Steamed Rice iif Cellophane Noodles Are Used, Prepare Them First, Following Directions On The Package. Deep Fry, According To Package. Slice Beef Thinly Into 1 1/2 X 1/2-inch Pieces. Slice Carrots, Onions And Green Pepper Into Thin Strips. Cut The Whole Green Onions Into Halves Or Thirds And Slice Lengthwise Into Strips. in A Small Pan, Combine Oyster Sauce, Sesame Oil, White Wine, Salt, Pepper, Hoisin Sauce And Hot Red Pepper Sauce. Heat To Simmer And Set Aside. in A Wok Or Heavy Frying Pan, Add Peanut Oil And Heat Until Very, Very Hot. Stir-fry Beef And Garlic For 1 Minute. Add Carrots, Onions, Green Peppers And Cook For 2 Minutes. Add The Sauce Mixture And Stir. combine 1/2 Cup Warm Water And Cornstarch And Add To The Mixture, Stirring Until Thickened. Place On Deep Fried Cellophane Noodles Or White Rice. variations: Can Use Fresh Small Cubes Of Chicken, Thinly Sliced Barbecued Pork. |
