Mongolian Beef

Categories: Beef, Chinese
Yield: 6 servings

2 lb Sirloin steak, boneless
1/3 c Soy sauce
3 T Cornstarch
3 T Shao xing
1 ts Sugar
1 ts Sesame oil
1 ts Chili sauce
2 T Oil, peanut
4 bn Scallion; cut in 3" pieces
1/2 T Oil, peanut
1/4 c ;Water
2 ts Sweet bean sauce
2 ts Hoisin sauce

Partially freeze steak; slice diagonally across the grain into 
3"x1/4X
strips. Set aside. Combine soy sauce, cornstarch, shao xing, sugar, 
sesame
oil, and chili sauce in a bowl; add beef and mix well. Pour 2 
teaspoons of
peanut oil around top of hot wok; allow to heat until it begins to 
smoke.
Add scallions; cover, reduce heat to low, and cook 5 to 6 minutes, 
stirring
occasionally. Remove onions, and drain on paper towels.

Pour 2 tablespoons peanut oil around top of wok; allow to reheat 
until
smoking. Add beef mixture; stir-fry 5 minutes or until lightly 
browned.
Remove beef with slotted spoon, and drain on paper towels. Reserve 2
tablespoons drippings in wok. Combine water, bean sauce, and hoisin 
sauce;
stir well, and add to wok. Bring to a boil. Add scallions and beef;
stir-fry 30 seconds or until thoroughly heated. Serve immediately.



Source: rec.food.recipes