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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Great Wall Mongolian Beef Recipe

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This recipe for Great Wall Mongolian Beef is from The "Yes List", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. flank steak, sliced ¼ inch thick
One egg white
¼ tsp. baking soda
2 tsp. corn starch
2 Cups oil
10 dried hot red chili peppers, broken into small pieces
½ tsp. ginger
2 T. chopped fresh garlic
2 T. sugar
1 T. soy sauce
3 green onions sliced lengthwise, then cut into 2-inch lengths.

Chinese rice vermicelli (or rice), cooked.
Directions:
Directions:
Combine steak, egg white, baking soda and corn starch in a large mixing bowl; mix thoroughly and set aside.
Heat oil in wok until hot but not boiling; add steak mixture and cook, stirring just until steak is cooked through. Drain oil from pan, leaving enough in pan to coat. Add red pepper (turn on vent and/or open window!) and stir until brown; add ginger, garlic, sugar and soy sauce and continue stirring until sugar is dissolved. Add steak and mix well. Add green onions. Serve over hot rice or rice vermicelli.
Personal Notes:
Personal Notes:
From the Great Wall restaurant in Everett.

 

 

 

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