Chinese Mongolian Beef - Scallion Fried Beef
China Sichuan Food recipe - Chinese
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 pound beef tenderloin
- 2 scallions ( , sliced into sections around 3cm)
- 3 green onions ( , sliced into sections around 3cm long)
- 2 dried chili pepper ( , optional, cut into slices and seeds removed)
- 1 inch root ginger ( , peeled and cut into shreds)
- 1 middle size egg ( , only egg white needed)
- 1/2 teaspoon salt
- 1 teaspoon light soy sauce
- 1/2 tablespoon oyster sauce
- 1 tablespoon cooking wine
- 1 teaspoon black pepper powder
- 1 teaspoon starch ( , cornstarch)
- 1 teaspoon sesame oil
- 2 tablespoons cooking wine
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon sesame oil
Instructions
- 1
Cut the beef into thin slices.
- 2
Add salt, black pepper powder, starch and light soy sauce in the beef within a small blow and mix evenly.
- 3
Just before cooking process, add egg white to marinated beef and stir in one direction until you get a paste.
- 4
Heat up cooking oil in wok and stir fry beef slices around 1 to 2 minutes or until the beef begins to change color.
- 5
Move the beef slices out and leave the oil in wok. Add ginger slices, 2/3 of scallion sections and chili pepper shred to cook until aroma.
- 6
Return the beef slices in wok, do a quick fry and stir in stir fry sauce. Turn off the fire and add green onion sections and the left scallion. Mix well.
- 7
Transfer to serving bowl and serve hot.