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| MONGOLIAN BEEF (SPICY) | |
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1 lb. flank steak, thinly sliced (best to do when partially frozen, slice against grain) 1/2 c. soy sauce 2 tbsp. dry sherry 2 tsp. sesame oil 2 tbsp. cornstarch 2 tsp. crushed red peppers 4-6 whole red peppers 4 tbsp. oil for frying 4 bunches green onions, sliced diagonally Combine first 7 ingredients. Marinate beef slices 30 minutes. Stir fry onions in hot oil in wok. Remove onions. Stir fry beef and re-add onions. Remember stir frying is done at highest heat for a very short time. Onions should be just tender, beef fried until color changes. Serve over hot rice. | |
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recipe reviews #91101
Devan G. (New York) says:
This recipe is almost perfect. I made it exactly like the recipe called the first time and it was a little too salty. Making it a second time, I found if you only measure out a 1/3 cup soy sauce and add water to make a 1/2 cup it's just right. I also used 1 medium onion, chopped into large pieces instead of the green onion, which added a nice crunch to the dish!
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