Mongolian Beef

  • Origin : China
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 30m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No fruits, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein

Ingredients

  • 4 Cup Peanut Oil
  • 15 Green Onion
  • 1 Tbsp Ginger
  • 1 lb Sirloin Steak
  • 1.5 Tbsp Water Chestnut Flour
  • 2 Each Egg Whites
  • 1 Each Salt
  • 1 Each Cornstarch Paste
  • 1 Tsp Chili Paste
  • 0.25 Cup Chicken Stock
  • 2 Tbsp Soy sauce
  • 1 Pinch Sugar
  • 1.5 Tbsp Sherry


Directions

Heal 1 Tablespoon Of Oil In Wok Over Very High Heat. Add Shrimp And Stir. Add White Wine. Add Crab And Mix Throughly. Set Aside. In Empty Wok, Heat Over High Heat For 40 Seconds. Add Remaining Peanut Oil. Stir Fry Scallions, Water Chestnuts And Mushrooms For 30 Seconds. Add Seafood Mixture, Create A Well, And Add Sauce. Reduce Heat And Mix Until Sauce Thickens And Becomes Dark. Remove From Wok, Place In Dish And Allow To Return To Room Temperature. Then Put In Egg Roll Skin And Fold Over, Seal With Egg And Deep Fry At 325 Degrees Until Golden Brown.

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