Ingredients
-
1
-
1
-
1/2
-
1
-
2
-
1/2
-
1
-
-
1
-
2
-
-
-
-
-
Directions
Mongolian Beef, I’m posting this for a request, I haven’t made it yet but it’s from my precious ‘Madam Wong’s Long-Life Chinese Cookbook’ and that book hasn’t failed me yet. I’m submitting the recipe pretty much as is but the first step of deep-frying could probably be stir-fried instead, as I do that with most of her other recipes., This was my first time making Mongolian beef and as always Jude you have excellent directions. I loved the hint to use a few tablespoons oil instead of deep frying. I think it made it easier and of course less greasy than it would’ve been. I was suprised how fast this recipe was for me to make. I did serve it over rice threads (yummy) and it may have been just my personal taste but I needed more spice, so I added a lot of fresh ginger and garlic…the seasoning was about a four star but everything else was perfect!!! I also accidentally grabbed the powdered sugar canister instead of cornstarch…I did figure it out after having added the sugar so I just added the cornstarch as well…the sweet was actually really good! Thanks for another great dish Judy!!!!, This was my first time making Mongolian beef and as always Jude you have excellent directions. I loved the hint to use a few tablespoons oil instead of deep frying. I think it made it easier and of course less greasy than it would’ve been. I was suprised how fast this recipe was for me to make. I did serve it over rice threads (yummy) and it may have been just my personal taste but I needed more spice, so I added a lot of fresh ginger and garlic…the seasoning was about a four star but everything else was perfect!!! I also accidentally grabbed the powdered sugar canister instead of cornstarch…I did figure it out after having added the sugar so I just added the cornstarch as well…the sweet was actually really good! Thanks for another great dish Judy!!!!
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Steps
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1
Done
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Combine Beef, Egg White, Salt and 1 Tablespoon Cornstarch; Mix Well With Hand. |
|
2
Done
|
Heat Oil to 400; Deep-Fry Beef 30 Seconds; Drain (or Stir-Fry Beef in 1-2 Tablespoons Oil). |
|
3
Done
|
Reheat 2 Tablespoons Oil in a Wok; Stir-Fry Bamboo Shoots and Scallions 1 Minute. |
|
4
Done
|
Combine Sauce Ingredients in a Bowl; Add to Vegetables; Bring to a Boil; Add Beef; Stir-Fry Quickly Until Thoroughly Heated. |
