While Mongolian Beef isn't an authentic Chinese dish, it gives an example of the ingredients and seasonings used in Chinese cooking. Feel free to substitute bamboo shoots for the baby corn.
- 1 pound sirloin or flank steak
- 1 egg white
- Pinch of salt
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 4 green onions (sliced on the diagonal into 1-inch pieces)
- 1 (8-ounce) can baby corn
- 1 garlic clove, minced
- 3 tablespoon hoisin sauce
- 2 tablespoon water
- 1 tablespoon dark soy sauce
- 2 teaspoon rice vinegar (or 1 tablespoon Chinese rice wine or dry sherry)
- 1/4 teaspoon chile paste, or to taste
- 1 cup oil, for frying beef
- 2 tablespoons oil, for stir-frying
- 1 teaspoon sugar
Gather the ingredients.
Slice the beef across the grain into thin strips.
Add the marinade ingredients—egg whites, salt, sesame oil, and cornstarch—in the order given and marinate the beef for 30 minutes.
To prepare the vegetables, wash the green onions and slice on the diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of baby corn with warm running water. Drain thoroughly.
Mix together the sauce ingredients—hoisin sauce, water, soy sauce, rice vinegar, and chile paste, and set aside.
When the beef has finished marinating, heat the wok and add 1 cup oil.
When the oil is ready, add the beef and fry until it changes color.
Remove the beef from the wok and drain on paper towels.
Then add the baby corn and the green onions.
Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce and bring to a boil, stirring to thicken.
Stir in the sugar. Add the beef and combine with the sauce and vegetables. Serve hot. Serves 4.