Mongolian Beef

Beef Flank Steak- cut against the grain

Put in a ziplock with the following overnight:
2T- Soy Sauce
1/2 T- Oyster Sauce
1 tea- hoisin sauce
1 tea- chinese rice wine
1 tea- cornstarch
1/2 tea- sesame seed oil
1 tea- sugar
1/4 tea- salt
3 dashes of pepper



Then when it's ready:

Heat 2 1/2 T- sesame seed oil
and stir fry beef until beef is browned on the outside but still pink inside. Dish out and set aside.

Add 2 minced cloves of garlic & 1 inch of thinly sliced ginger... stir fry until aromatic.

Put the beef back in and cook until beef is totally cooked. Add 3 scallions that are cut in about 2 inches in length.

Serve over white rice

THANK YOU- Bee Yinn Low for this fab recipe in your Easy Chinese Recipe cookbook ;)