Ingredients
4 cup peanut oil
15 green onion tops
1 tbsp minced ginger
1 lb flank or sirloin steak
1 1/2 tbsp water chestnut flour
2 egg whites
1 pinch salt
1 cornstarch paste
1 sauce:
1 tsp chili paste with garlic
1/4 cup chicken stock
2 tbsp dark soy sauce
1 pinch sugar
1 1/2 tbsp dry sherry
Directions
Servings: 4
Preparation: Cut tops of green onions into 2" long pieces. Combine
sauce ingredients in small bowl & stir thoroughly. Cut steak across
the grain into thin slices, about 1/2" deep by 2" long. In bowl big
enough to hold meat, combine egg whites, salt & water chestnut flour.
Beat with chopstick until frothy. Add steak, & use fingers to coat
each slice.
Deep-frying: In wok, heat oil to moderately hot. When ready, piece of
coated meat will rise to surface immediately. Fry meat in small
batches; drop in 1 slice at a time to avoid sticking. Cook until
lightly brown, about 1 minute. Drain on Chinese strainer or paper bag.
Stir-frying: Remove all but 2 T of oil from wok. With wok at medium
heat, quickly stir-fry green onions & ginger for about 20 seconds.
Add sauce; bring to boil on high heat while stirring. Add beef all at
once, & toss with sauce until beef is hot & coated. Push beef out of
sauce, dribble in cornstarch paste to lightly thicken. Recombine.
Serve immediately.
Serves 4
Servings: 4 servings
Chinese: Mongolian Beef 2 Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat
The History of Recipes
We can trace the history of `recipes` way back into the far past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered, according to food historians are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. As we move into The time of the romans 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef informs us how the ancient chefs were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. Closer to modern times, there were two interesting books dating from the 14th Century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that we all know today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, such as parsley, basil and rosemary. These new foods and tastes prompted a torrent in recipe books, most of which are now in academic collections. By the time we get to the twentieth century, cookery publications were in high demand, due to better eduction, people having more free time and having more money to spend. |
We hope you enjoy this Chinese_ Mongolian Beef 2 recipe.
