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Mongolian Beef

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1 lb. sirloin or flank steak
3 bunches of green onions sliced lengthways in 2 inch pieces
1 clove of garlic
1 cup oil for frying beef
Maifun noodles
1 egg white
pinch of salt
1 tsp. sesame oil
1tbsp. cornstarch
1 1/2 tbsp. oil (after the 30 min. sitting of beef with marinade)
Sauce: (I usually double the sauce portion of this recipe)
1 tbsp. rice wine or dry sherry
2 tbsp. hoisin sauce
2 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. water
2 tsp. chili garlic sauce
1 tsp. corn starch

Slice the beef across the grain into thin strips. Put the beef strips into a gallon ziplock bag and add the marinade and close bag. Squish the marinade into the beef and let sit for 30 minutes. Then add the 1 1/2 tbsp. oil, squish around again and let marinate another 30 minutes.

While beef is marinating, prepare the onions. Wash and slice all the green onions lengthways, then into 2 inch pieces. Mince garlic.

Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup of oil. When oil is 350 degrees carefully slide the beef strips into the wok. About 7 pieces at a time. Fry until the beef changes color and browns a bit. Remove from oil and drain on paper towels. When all the beef is cooked pour out all the oil into a pyrex safe dish except for 2 tbsp. When it's nice and hot again stir-fry the garlic and green onions. Takes about 2-3 minutes.

Before the onions are all the way cooked push them up to the sides of the wok and add the sauce. Stir until thick about 1 minute. Then add the beef and stir all together.

Follow the directions to fry the Maifun noodles. Serve the Mongolian Beef on top of the noodles or sticky rice.

Nonstick Wok (purchase at Sur La Table) This would work wonderfully for this recipe if you don't already have a wok.
Of course this is the one I really want! Calphalon Wok (purchase at Chefs Catalog)

Egg Drop Soup

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4 cups chicken broth
4 egg whites
green onions as desired

Makes:4 Servings

Take your chicken broth and bring to a rolling boil. Feel free to make your own chicken broth with water and chicken bullion. This is a lot cheeper and easy to have on hand. Also if you like it a little bit less salty just add a bit more water. Take your egg whites and add to the boiling chicken stock. The boiling motion will separate them. Give them about 10 sec. and then give it a quick stir. Take off heat and dish into bowls. Add green onion for garnish.

~Great served with Cream Cheese Wontons

From: Glorious Grub Cookbook

Cream Cheese Wontons

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1 pkg. wonton wrappers
1 8 oz. package cream cheese
mini canned shrimp or crab meat is desired
oil for deep frying

Take your cream cheese and put in a bowl. Add your can of shrimp or crab meat and mix well with a fork. Lay out a wonton wrapper and place in the center a dollop (about 1 tsp.) of your cream cheese mixture. Then dip your finger in water and moisten 2 sides of the wrapper. Fold triangularly and seal the edges. Fry in deep hot oil until wontons are brown. Drain on a paper towel. These cook very quickly.

~Wonderful with Egg Drop Soup

From: Glorious Grub Cookbook By. Joan Stewart

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