Recipe for Mongolian Beef

Ingredients for Mongolian Beef:
1 lb
sirloin or flank steak
Marinade:
1 egg white
Pinch of salt
1
teaspoon sesame oil
1 tablespoon cornstarch
Vegetables:
4 green
onions, sliced on the diagonal into 1-inch pieces
1 8-ounce can baby
corn
1 garlic clove, minced
Sauce:
3 TB hoisin sauce
2 TB water

1 TB dark soy sauce
2 tsp rice vinegar
1/4 tsp chile paste, or to
taste
Other:
1 tsp sugar
1 cup oil for frying beef
2 TB oil for
stir-frying

Mongolian Beef preparation instruction:
Slice the beef across the grain into thin strips. Add the
marinade ingredients in the order given and marinate the beef for thirty
minutes. To prepare the vegetables, wash the green onions and slice on the
diagonal into 1-inch pieces. Peel and mince the garlic. Rinse the can of
baby corn with warm running water. Drain thoroughly. Mix together the sauce
ingredients and set aside.
When the beef has finished marinating, heat
the wok and add 1 cup oil. When oil is ready, add the beef and fry until it
changes color. Remove the beef from the wok and drain on paper towels.

Clean out the wok with a paper towel, and add 2 tablespoons of oil for
stir-frying. When the oil is ready, add the garlic. Stir-frybriefly, and add
the baby corn. Add the green onions.
Make a well in the middle of the
wok by pushing the vegetables up to the side. Add the sauce and bring to a
boil, stirring to thicken.
Stir in the sugar. Add the beef and combine
with the sauce and vegetables. Serve hot.