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Mongolian Beef
3/4 pound flank steak
Meat Marinade
1 to 2 egg whites -- lightly beaten
1 tablespoon cornstarch
2 teaspoons oil
1 teaspoon sherry
1/2 teaspoon salt
dash white pepper
Sauce
4 tablespoons soy sauce
1 1/2 teaspoons sugar
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1 tablespoon sherry
1 teaspoon white vinegar
1/2 teaspoon sweet bean sauce
1/2 teaspoon hot bean sauce
1/2 to 1 tsp dried chili -- crushed
2 to 3 tbl garlic -- minced
1 sml pkg or less bean threads
6 large green onion -- cut in 1" pieces
3 to 5 or less dried chili peppers
2 cups oil
1 teaspoon cornstarch mixed with 2 tsp water
Cut flank steak cross grain into 1/8" slices. Mix meat with marinade. Combine sauce ingred. In a wok, heat 1-1/2 cups oil to very hot. Deep fry bean threads (they will puff up instantly). Do only a few bean threads (cellophene noodles) at a time because they expand dramatically. Set aside on paper towels to drain. Add the remaining 1/2 cup oil. Cool down oil. Meat should barely sizzle. Deep fry meat until done, about 10 seconds. Drain off all but t tbl oil. Throw in peppers; pour in sauce and let reduce 2 min over high heat. Add beef and stir to coat. If sauce is too thin add a little of the cornstarch/water mixture. Add green onion for 15 seconds. Place beef on noodles.
Peking Beef
1 pound flank steak
1 egg white
1/2 teaspoon salt
1 teaspoon cornstarch
2 cups oil
1/2 cup bamboo shoots -- shredded
1 cup green onion -- green part only
Sauce
1 tablespoon sherry
2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons chicken broth
1/2 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon chili paste with garlic -- optional
Combine beef, egg white, salt and 1 tbl cornstarch. Mix well. Heat oil to 400 degrees and deep fry beef 30 sec.; drain. Reheat 2 tbl. oil; stir fry shoots and scallions 1 min. Combine sauce ingred., add to vegs. Bring to a boil. Add beef and stir fry quickly till heated.
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