MONGOLIAN BEEF CHINESE RECIPES

Steps:

• Cut the beef into thin slices.
• Add salt, black pepper powder, starch and light soy sauce in the beef within a small blow and mix evenly.
• Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste.
• Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
• Move the beef slices out and leave the oil in wok. Add ginger slices, 2/3 of scallion sections and chili pepper shred to cook until aroma.
• Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
• Transfer to serving bowl and serve hot.

Steps:

• Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
• Remove beef from the freezer and slice across the grain into very thin slices.
• Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
• Remove from the freezer and allow to defrost, about 30 minutes.
• Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
• Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.