Mongolian
Beef
2 lb flank
steak or round steak sliced against the grain thinly
1 meat
marinade:
2 egg whites, lightly beaten
1 tbsp cornstarch
2 tsp oil
1 tsp sherry
1/2 tsp salt
1 few dashes of white pepper
1 sauce
mixture:
4 tbsp soy sauce
1 1/2 tbsp sugar substitute
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sherry
1 tsp white vinegar
1 tbsp black bean sauce Lee Kum Kee brand
1 tsp dried chili pepper, crushed
3 tbsp garlic, minced
6 lg green onions, cut into 1 inch lengths
4 dried chili peppers
2 cups oil
Instructions:
Cut flank
steak cross-grain into 1/8-inch slices. Mix with meat marinade. Combine
sauce ingredients.
Heat 2
cups oil to preheated pan or wok.
To test,
place a piece of beef in the oil. It should just BARELY sizzle.
Deep fry beef in two separate batches until just done, about 10 seconds.
Drain off all but 2 T oil. Throw in the 3 or so dried red chili peppers.
Pour in sauce mixture and let it reduce for 2 minutes over high heat.
Add beef and stir until well mixed. If the sauce appears a bit thin,
add a little of the cornstarch/water mixture to thicken. Add green
onions for 15 seconds.
8 Servings
@ 4.5 carbs per servings
This recipe
was donated by Sherrie Engler at Headed-West.com
