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Mongolian Beef

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“I'm posting this for a request, I haven't made it yet but it's from my precious 'Madam Wong's Long-Life Chinese Cookbook' and that book hasn't failed me yet. I'm submitting the recipe pretty much as is but the first step of deep-frying could probably be stir-fried instead, as I do that with most of her other recipes.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine beef, egg white, salt and 1 tablespoon cornstarch; mix well with hand.
  2. heat oil to 400°; deep-fry beef 30 seconds; drain (or stir-fry beef in 1-2 tablespoons oil).
  3. reheat 2 tablespoons oil in a wok; stir-fry bamboo shoots and scallions 1 minute.
  4. Combine sauce ingredients in a bowl; add to vegetables; bring to a boil; add beef; stir-fry quickly until thoroughly heated.

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