Mandarin Inn's Famous Mongolian Beef

Ingredients

Meat

• 1 lb flank steak

Marinade

• 1 teaspoon dry sherry
• 1 egg
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch

Sauce ingredients

• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 4 tablespoons dry sherry
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 2 tablespoons chicken stock
• 1/2 teaspoon cornstarch
• 1/4 teaspoon black pepper

Other ingredients

• 1 tsb minced ginger
• 1/2 teaspoon minced garlic
• 7 scallions, cut into 1 1/2 inch pieces
• 2 tablespoons vegetable oil
• 2 cups vegetable oil

Directions

1. 1

   Freezing flank steak for 30 minutes will make it easier to slice. Trim the fat from the steak, slice at an angle into 1/8-inch slices.

2. 2

   Mix all marinade ingredients together. Mix with sliced meat and refrigerate for 1/2 hour or as along as all day.

3. 3

   Dissolve the cornstarch in the stock and then add the other sauce ingredients. Set aside.

4. 4

   Heat 2 cups oil in wok or other deep skillet to 350°F Drain beef and fry in oil until almost done (until it loses its pink color). Drain beef in colander. Remove all but 2 tablespoons of oil from wok. (To be honest, I don't deep-fry the beef - I just saute it in a bit of oil).

5. 5

   Over high heat, add the garlic, ginger and scallions. Stir for about 15 seconds.

6. 6

   Add the mixed sauce ingredients and stir for about 15 seconds until hot.

7. 7

   Add meat and stir for a few seconds until reheated.