*  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.


                  - - - - - - - - - - - - - - - - - -

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.