---------- 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 <[email protected]>date: Mon, 28
 Oct 1996 21:35:19 +0800 (

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