Mongolian Beef

Ingredients

• 1 lb beef flank steak, sliced thin across the grain
• 4 cups peanut oil for deep frying
• 1 Tbsp light soy sauce
• 1 Tbsp dry sherry or rice wine
• 1/2 tsp freshly grated ginger
• 1 Tbsp peanut oil
• 2 cloves garlic, sliced thin
• 4 green onions, sliced Chinese style
• 1 tsp hoisin sauce
• 1/4 tsp ground white pepper

Directions

Marinate cut meat in marinade for atleast 15 min. Drain marinade well and separate meat into individual pieces.

In a wok or deep pan, heat deep frying oil to 375 degrees(Farenheit). Add meat all at once and stir to separate. Remove after 1 min. and allow meat to drain.

Heat wok again (after removing oil) and add oil for chowing**. Add garlic and green onins and chow for just a moment. Add Hoisin sauce, pepper and meat. Chow until all is hot then serve.

** “Chowing” is food is tossed about in hot pan with very little oil; like sauteing.