"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

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.

Heather Lawrie Smith
Added: Saturday, December 8, 2007


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

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

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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