---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Peking Beef (Mongolian Beef)     Crouch
  Categories: Chinese, Main dish, Beef
       Yield: 4 servings
  
  
         1 lb Flank steak -- shredded
         1    Egg white
       1/2 ts Salt
         1 ts Cornstarch
         2 c  Oil -- for deep frying
       1/2 c  Bamboo shoots -- shredded
         1 c  Green onion -- green part
   :          onl
   :          Sauce
         1 TB Sherry
         2 TB Hoisin sauce
         2 TB Dark soy sauce
         2 TB Chicken stock
       1/2 ts Sugar
         1 ts Cornstarch
       1/2 ts Chili paste -- w/ garlic
   :          (opt
   
   Combine beef, egg white, salt and 1 T cornstarch. Mix
   well with hand. Heat oil to 400 and deep fry beef 30
   seconds, drain. Reheat 2 T oil to 375 in wok. Stir fry
   bamboo shoots andscallions 1 minute. Combine sauce
   ingredients in bowl, add to vegetables. Bring to boil.
   Add beef. Stir fry quickly until heated through. Also
   known as Mongolian Beef--Mike FROM: MIKE CROUCH
   (NNBB09A)
   
   Recipe By     :
   
   From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
   Oct 1996 21:35:19 +0800 (
  
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