Beef Mongol

 

Here is a spicy, rib-sticking meal. You can adjust the spices to your own taste.

 

1½ lb beef cut of your choice, in strips                     

6 Tb soy sauce

½ ts black pepper                                                       

½ ts ground ginger

2 Tb cornstarch in 3 Tbs water                                  

1 Tb sugar

2 Tb oil 8 cloves garlic, crushed                                

1 medium green pepper seeded and thinly sliced

1 medium red pepper, cut into strips                        

¾ c broccoli florets                                                    

1 c green onions, cut into 2" lengths                         

2 ts sesame oil salt to taste

 

Heat cooking oil in wok. Add beef, stirring, for 1-1/2 minutes and add pepper, salt, garlic and ginger.

Cook for 1 minute, then add peppers and broccoli and cook 3 more minutes.

Mix together soy sauce, sesame oil and cornstarch mixture.

Pour into wok and stir well until all meat and vegetables are coated with the thickened sauce.

Serve hot with rice or other oriental dishes. Roasted root vegetables, such as turnips, parsnips and car-rots go well with this dish.