*  Exported from  MasterCook  *
 
                              Mongolian Beef 2
 
 Recipe By     : Unknown
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Chinese
                 Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  pound         flank steak
      1/2  ounce         bean thread
    6      large         green onions -- cut in 1 lengths
    3      each          dried chili peppers -- or to taste
    1      tablespoon    cornstarch
                         ---- Meat Marninade ----
    1      or 2          egg whites -- lightly beaten
    1      tablespoon    cornstarch
    2      teaspoons     oil
    1      tablespoon    sherry
      1/2  teaspoon      salt
           dash          white pepper
                         ---- Sauce Mixture ----
    4      tablespoons   soy sauce
    1 1/2  tablespoons   dark soy sauce
    1      tablespoon    sesame oil
    1      tablespoon    sherry
    1      teaspoon      white vinegar
      1/2  teaspoon      hot bean sauce
      1/2  teaspoon      sweet bean sauce
      1/2  teaspoon      dried chili pepper, crushed -- or to taste
    2      to 3 T        garlic -- minced
 
 Preparation:
 Cut flank steak cross-grain into 1/8 slices.  Mix with meat 
 marniade.  
 Combine sauce ingredients.
 
 Cooking:
 In wok, heat 1 1/2 cups oil to very hot.  Deep fry bean threads (they 
 will 
 puff up instantly).  (Warning:  Do only a few of the DRY bean threads 
 at a 
 time, they expand dramatically)  Set fried bean threads aside on 
 paper 
 toweling.  Add the remaining 1/2 cup oil (this is to cool down the 
 oil 
 already in the wok). Make sure it is now no hotter than 250 deg. F.  
 To 
 test, place a piece of bee in the oil.  It should just BARELY sizzle. 
  
 Deep fry beef in two separate batches until just done, about 10 
 seconds.  
 Drain off all but 2 T oil.  Throw in the 3 or so dried chili peppers 
 (if 
 desired).  Pour in sauce mixture and let it reduce for 2 minutes over 
 high 
 heat.  Add beef and stir until well mixed.  If the sauce appears a 
 bit 
 thin, add a little of cornstarch/water mixture to thicken.  Add green 
 
 onions for 15 seconds.  Place beef on top of bean threads and serve.
 
 
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 NOTES : This is a wonderfully rich and velvety dish.  The beef is 
 cooked 
        by the velveting method and, if done properly, will melt in 
 your 
        mouth. I tried stir frying the beef instead of the using the 
        velveting method and it didn't have the same texture.  If you 
 have 
        two woks, cook the sauce in one while cooking the beef in the 
        other.  It'll go much faster.  If the taste is too hot, 
 decrease 
        the amount of chili peppers.  Also you can omit serving on a 
 bed 
        of fried bean thread noodles.