Mongolian Beef


1 lb sirloin or flank steak


1 T. soy sauce
1 T. rice vinegar
1 t. chile oil
1 T. minced fresh ginger
1 T. cornstarch

2 bunches green onions, sliced into one-inch diagonal pieces
4 leeks (white part only) sliced into 1/4″ thick rounds
2 Anaheim peppers, diced (seeds and veins removed)
Chinese or other hot peppers to taste.
3 garlic clove, minced

3 T. hoisin sauce
1 T. water
1 T. lemon juice
1 T. dark soy sauce
2 t. rice vinegar
1/4 t. chile paste, or to taste

Sesame oil for stir-frying


Slice the beef into long strips against the grain and place in a bowl or plastic bag.  Mix the marinade ingredients together and then pour over beef.  Allow to marinade for 30 minutes to 8 hours.  Drain on a rack or paper towels for 10 minutes.

Heat 2 T. sesame oil in wok on high heat.  Add the beef and stir fry until browned.  Remove and set aside.

Add a little more oil to the wok if necessary, then add vegetables.  Stir fry for 2-3 minutes.  Add sauce and bring to a boil, allowing sauce to thicken somewhat.  Return the beef to the pan and combine with the sauce and vegetables.  Serve over rice or noodles.

Misha B

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