"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mongolian Beef Recipe

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This recipe for Mongolian Beef, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Saturday, December 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon sesame seeds
1 tablespoon soy sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 pound beef round steak cut into thin strips
3/4 cup water
2 tablespoons soy sauce
2 1/2 teaspoons cornstarch
1/2 teaspoon white sugar
1 teaspoon red pepper flakes
2 tablespoons vegetable oil, divided
2 carrots, thinly sliced
1 bunch green onions, cut into 2-inch pieces
fresh pea pods, optional

Directions:
Directions:
1. In a dry skillet over medium heat, toast sesame
seeds for 1 to 2 minutes, or until the seeds begin to
turn golden brown; set aside.

2. In a medium bowl, mix together 1 tablespoon soy
sauce, 1 tablespoon cornstarch, and minced garlic.
Stir in beef strips. Let stand for at least 10 minutes.

3. In a separate small bowl, mix together water, 2
tablespoons soy sauce, 2 1/2 teaspoons cornstarch,
sugar, sesame seeds, and red pepper flakes; set
aside.

4. Heat 1 tablespoon of oil in a wok or skillet over
high heat. Cook and stir beef in hot oil for 1 minute;
remove, and set aside. Heat remaining tablespoon
of oil in the same pan. Saute carrots and white
parts of green onions, and pea pods for 2 minutes.
Stir in green parts of the green onion, and saute for
1 minute. Stir in sesame seed mixture and beef.
Cook and stir until sauce boils and thickens.

Serves 6.

 

 

 

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