From jmstwn1607@earthlink.net Wed Feb 27 09:31:18 2002
Date: Wed, 27 Feb 2002 02:47:42 +0000 (UTC)
From: jmstwn1607@earthlink.net
Newsgroups: rec.food.recipes
Subject: Mongolian Beef
Followup-To: rec.food.cooking, rec.food.recipes

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Mongolian Beef
 Categories: Meat, Flank Steak
      Yield: 4 Servings
 
      1 lb Flank Steak
      1 tsp  Salt
    1/4 tsp  Pepper
      2 Tbsp  Peanut Oil
      2 Tbsp  Garlic,Chopped
      2    Green Onions,Slivered
  Sauce  
      2 tsp  Sugar
      2 tsp  Hin Soy Sauce
      1 Tbsp  Oyster Sauce
      1 Tbsp  Wine (I Suggest Sherry)
  1 1/2 Tbsp  Cornstarch
    1/4 cup  Chicken Stock
      2 Tbsp  Hoisin Sauce
      2 tsp  Ketchup
    1/2 tsp  Crushed Red Chili Pepper

[Note: From Jennie Low's cook book "Chopstick, Cleaver, and Wok".]
Cut steak across the grain into strips about 2 inches long and very
thin.  Season with salt and pepper.  In a separate bowl, combine sauce
ingredients and mix well.  Heat wok, then add oil. When hot, add garlic
and cook quickly.  Add beef and onions and stir-fry until tender.  Add
sauce mixture and cook about 1 minute while stirring.  Serve over
sticky rice or rice noodles.

Per Serving: 352.53 Cal (48.80% from Fat, 37.40% from Protein, 13.80%
from Carb); 32.17 g Protein; 18.69 g Tot Fat; 6.17 g Sat Fat; 2.81 g
Poly Fat; 11.89 g Carb; 0.81 g Fiber; 30.52 mg Calcium; 1088.28 mg
Sodium; 570.31 mg Potassium; 76.22 mg Cholesterol

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