Mongolian Beef

2 lbs. beef, sliced
2 t. sugar
1/3 c. soy sauce
3 cloves garlic, crushed
1 egg, lightly beaten
3 med. onions
1/4 t. sesame oil
1 t. 5 Spice powder
1 T. cornflour
1 T. black bean sauce
1 1/2 T. rice wine vinegar
1/4 c. peanut oil
1/3 c. beef stock
2 spring onions
Zucchini, Carrots, Broccoli or other desired vegetables to be stir fried.

Combine beef with spices, sugar, corn flour, 1/2 the sauces, garlic, vinegar, and egg in a bowl and mix well. Refrigerate for 1 hour or overnight. Drain beef and reserve marinade. Heat 1/2 peanut oil in wok, stir fry beef in batches until tender. Remove and keep warm. Heat remaining oil in wok and stir fry onions until soft. Return beef to wok with the marinade, remaining 1/2 of the sauces, stock, and sesame oil. Stir until mixture boils and thickens. Sprinkle with spring onions and serve with rice and stir fried vegetables.


Catherine H.