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Chinese Mongolian Beef

Serves 2 to 4

½ pound flank steak

Marinade for beef:
¼ teaspoon freshly ground pepper
1 tablespoon cornstarch
1 tablespoon dark soy sauce
2 tablespoons dry sherry
1 tablespoon cooking oil

2 bunches green onions

Seasoning sauce:
1 teaspoon cornstarch
4 tablespoons water
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce

3 tablespoons cooking oil
¼ teaspoon salt
8 whole dried chili peppers
1 tablespoon chopped garlic
½ tablespoon shredded ginger

To Prepare Ahead:

1. Cut flank steak lengthwise into strips 1 ½ inches wide; then cut across the grain into 1/8 -inch slices. Transfer steak to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator.

2. Rinse and cut green onions into 2- inch pieces.

3. Mix seasoning sauce ingredients in a small bowl.

To Cook:

1. Heat 1 tablespoon oil in a wok over high heat, add green onions and ¼ teaspoon salt. Stir-fry for 1 minute. Remove.

2. Rinse and dry wok. Heat 2 tablespoons oil over high heat. When hot, add dried chili peppers, then garlic, ginger, and beef. Stir-fry for 1 to 2 minutes until beef is almost cooked.

3. Return green onions to the wok. Pour in seasoning sauce. Stir quickly to mix. Remove and serve.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.