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Category: Entree - Beef
Recipe: Szechwan Beef (Mongolian Beef)
For Product: Eclipse Braising Pan
Publish Date: 5/05
Page: 1 of 2
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Yield: (25) 6 oz Servings
Flank steak, sirloin steak, 5 lbs
cut 1” x 1/2” x 1/2” diagonal strips
Egg Whites 12 ea
Salt 2 tsp
Cornstarch 6 oz (15 tbsp)
Salad Oil 12 oz
Bamboo Shoots 12 oz
Green Onions, diagonally cut 1/2” pieces 5 cups (3 bunches)
Mushrooms, sliced 1 lb
Broccoli Flowerets 3 lb
Water chestnuts, sliced 1 cup
Sauce:
Hoisin Sauce 1/2 cup (5 1/2 oz)
Soy Sauce 1/2 cup
Chicken Stock, cooled 1 qt
Sugar 2 tsp
Cornstarch 2 tbsp (1/4 oz)
Chili Paste with Garlic 6 oz
Sherry (optional)
1. With a wire whip, mix egg whites, salt and cornstarch into a moderately thin paste.
2. Coat beef with the paste.
3. Pre - heat the braising pan at 250°F for 4-5 minutes, then turn the thermostat to 325°F and
pour in oil (the oil should totally coat the surface of the braising pan). Heat oil.
4. Stir-fry beef, until browned, and push to the side.
5. Reduce heat to 275°F.
6. Combine cooled stock and cornstarch, blend thoroughly.
7. Pour the stock mixture, soy sauce, sugar, Hoisin sauce and chili paste into the braising pan
and start stirring immediately.
ENTREE - BEEF