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Chinese Mongolian Beef

by Dorothy Huang

Serves 2 to 4

½ pound flank steak

Marinade for beef:
¼ teaspoon freshly ground pepper
1 tablespoon cornstarch
1 tablespoon dark soy sauce
2 tablespoons dry sherry
1 tablespoon cooking oil

2 bunches green onions

Seasoning sauce:
1 teaspoon cornstarch
4 tablespoons water
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce

3 tablespoons cooking oil
¼ teaspoon salt
8 whole dried chili peppers
1 tablespoon chopped garlic
½ tablespoon shredded ginger

To Prepare Ahead:

1. Cut flank steak lengthwise into strips 1 ½ inches wide; then cut across the grain into 1/8 -inch slices. Transfer steak to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator.

2. Rinse and cut green onions into 2- inch pieces.

3. Mix seasoning sauce ingredients in a small bowl.

To Cook:

1. Heat 1 tablespoon oil in a wok over high heat, add green onions and ¼ teaspoon salt. Stir-fry for 1 minute. Remove.

2. Rinse and dry wok. Heat 2 tablespoons oil over high heat. When hot, add dried chili peppers, then garlic, ginger, and beef. Stir-fry for 1 to 2 minutes until beef is almost cooked.

3. Return green onions to the wok. Pour in seasoning sauce. Stir quickly to mix. Remove and serve.

© Dorothy Huang, 2005

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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