Mongolian Beef

MARINADE:
2 lb thinly sliced lean beef (top sirloin or flank steak) 
      [Cut into long strips along the grain, then cut across the grain
       on an angle]
2 Tbs cooking or rice wine
4 Tbs soy sauce
4 Tbs cornstarch
Marinade for at least 20 minutes. Just before cooking, add 2 Tbs oil to the marinated beef. This will help it separate easily during cooking. 

VEGGIES:
1 yellow onion, thinly sliced
2 Tbs fresh ginger, chopped
2 garlic cloves, chopped
6 green onions, cut into 3" long strips (including the green part. Separate the white from the green on different plates)

SAUCE:
2 Tbs soy sauce
2 Tbs oyster sauce
4 Tbs sugar
Mix together and set aside

Heat the wok (works well in more of a skillet) over high heat until very hot. DO NOT ADD OIL. Add the beef, spreading it in the wok. Cook undisturbed, 1-2 minutes, until the bottom is browned, then cook on the other side until the beef is browned on both sides. Transfer the beef to a plate and finish cooking the remaining meat. 

Add small amt of oil to the wok. Heat and add the onions to caramelize. Cook about ten minutes. Remove onions, leaving oil in pan. Add ginger, garlic and the white part of green onions. Stir-fry for about one minutes on medium high heat. Then add the beef and green parts of the green onion. Pour the sauce over the top. Quickly toss together over high heat. Serve warm with white rice. 

Also good to add green beans (cook separate then add at end)



from Meiling Dawson (Orson Gygi cooking class)