This is a long time favorite dating back to the late 1970s.

Ingredients

  • 1 lb flank steak, partially frozen (works with chicken too)
  • 2 tablespoons of peanut oil
  • 8 hole scallions thinly sliced on the bias
  • Sesame oil to taste

Marinade

  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 2 tablespoons corn starch
  • 1 tablespoon peanut oil

Seasonings

  • the white part of 2 scallions
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon minced garlic

Sauce

  • 1 tablespoon hoisin sauce
  • 2 tablespoon soy sauce
  • 3 tablespoon dry sherry
  • 3 tablespoon water

Directions

Slice the flank steak across the grain as thinly as possible and add to the marinade. Prepare the seasonings and set aside. Mix the sauce and set aside.

Thinly slice the scallions on the bias and set aside.

Remove 1 teaspoon of the white end of the scallions and mince. Grate the ginger and mince the garlic. Combine the spices and set aside.

Heat 2 tablespoons of peanut oil in a wok and add the meat/marinade mixture. Stir fry until the meat looses its pink color, remove from the wok and set aside.

Add another tablespoon of peanut oil to the wok.

Add the seasonings to the wok and stir fry for 1 to 2 minutes.

Add the sauce to the wok and heat to boiling.

Finally, add the meat back to the wok along with the scallions and combine.

Alterations

Try it with chicken cut up bite sized. Various types of mushrooms work well also.

Credit

Originally derived from the Mongolian Beef recipe in the Chinese Menu Cookbook by Joanne Hush and Peter Wong ISBN 0-03-044776-3.