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Mongolian Beef -- Can't wait to try this one . . .

While Mongolian Beef isn't an authentic Chinese dish, it gives an example of the ingredients and seasonings used in Chinese cooking. Feel free to substitute bamboo shoots for the baby corn.

• 1 lb sirloin or flank steak

• Marinade:
•1 egg white
•Pinch of salt
•1 teaspoon sesame oil
•1 tablespoon cornstarch

• Vegetables:
•4 green onions, sliced on the diagonal into 1-inch pieces
• 1 8-ounce can baby corn
• 1 garlic clove, minced

• Sauce:
•3 TB hoisin sauce
•2 TB water
•1 TB dark soy sauce
•2 tsp rice vinegar, or 1 tablespoon Chinese rice wine or dry sherry
•1/4 tsp chile paste, or to taste

• Other:
•1 tsp sugar
•1 cup oil for frying beef
•2 TB oil for stir-frying


Slice the beef across the grain into thin strips. Add the marinade ingredients in the order given and marinate the beef for thirty minutes. To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly. Mix together the sauce ingredients and set aside.

When the beef has finished marinating, heat the wok and add 1 cup oil.
When oil is ready, add the beef and fry until it changes color. Remove the beef from the wok and drain on paper towels.

Clean out the wok with a paper towel, and add 2 tablespoons of oil for stir-frying. When the oil is ready, add the garlic. Stir-fry briefly, and add the baby corn. Add the green onions.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.

Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot.

Serves 4.

A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
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