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Meat RecipesBeef Recipes pg 3 >  Mongolian Beef


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Texas Tables
by Junior League of North Harris & South Montgomery Counties TX

Serves 4.


    • 1 (1-pound) flank steak
    • 3 tablespoons soy sauce
    • 3 tablespoons vegetable oil
    • 1 tablespoon sesame oil
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon cornstarch
    • 1½ teaspoons sugar
    • 3/4 teaspoon baking soda
    • 1 tablespoon hoisin sauce
    • 1 tablespoon hot chile sauce
    • 1 teaspoon cornstarch
    • 1/2 cup water
    • 5 tablespoons vegetable oil
    • 1 (8-ounce) can water chestnuts, drained and sliced
    • 1 cup snow peas
    • 8 to 10 green onions, cut into 1/2-inch lengths


This recipe requires 1 hour of refrigeration.

Slice the steak diagonally across the grain into thin 3-inch strips.

Mix the soy sauce, 3 tablespoons vegetable oil, the sesame oil and vinegar in a large bowl. Whisk in 1 tablespoon cornstarch, the sugar and baking soda until blended. Add the steak and turn to coat.

Marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally.

Mix the hoisin sauce, chile sauce, 1 teaspoon cornstarch and the water in a bowl until combined.

Heat 5 tablespoons vegetable oil in a wok over high heat. Stir-fry the marinated steak strips in the hot oil for 1 minute or until light brown. Add the water chestnuts and snow peas and stir-fry for 2 minutes. Stir in the hoisin sauce mixture and bring to a boil. Add the green onions and stir-fry for 30 seconds.

Serve with steamed or fried rice, soft noodles or fried rice noodles.


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