Prize Mongolian Beef
rec.food.recipes/Mary Victoria Parker (2002)
Recipe by: Gene Kogle of Hollister, a winner in a San Benito County Beef Week Contest
Servings: 2-3

1 pound beef boneless sirloin steak
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
dash of white pepper
1 green onion with top
3 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
1 teaspoon finely chopped garlic
1 tablespoon soy sauce
fried rice threads, for serving

Trim fat from beef and cut with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices.

Toss beef, cornstarch, oil, salt, sugar, soy sauce, and pepper in a bowl. Cover and refrigerate 1 hour.

Cut green onion into 2 inch slices.

Heat wok until 1-2 drops of water bubble and skitter when sprinkled in wok. Add the 3 tablespoons vegetable oil; rotate wok to coat sides.

Add gingerroot and garlic and stir fry until brown.

Add beef and stir fry until brown about 3 minutes.

Add remaining soy sauce and stir to coat beef.

Add green onion and fry 30 seconds.

Serve over fried rice threads.