Ann posted 04-23-98
Mongolian Beef Schezuan Style
1-1.5 lbs. beef cut in strips (1/4 x 1/2 x 2-3")
1 1/2 tbl. rice wine
1 1/2 tsp.teriyaki sauce
1 1/2 tbl. Mongolian fire oil
1 tsp. grated fresh ginger
1 cup bean sprouts
1 cup snow peas
3 cloves garlic pressed
1 small onion, halved the long way, and thin sliced
1 hot pepper, a Thai variety if possible
1 Tbl. Schezuan cooking pepper
1/2 Tbl. fresh grated ginger
white pepper to taste
Combine beef with the next 4 ingredients. Marinate beef.
Stir fry the vegetables separately, adding some ginger to the wok before each batch, except for the onion, garlic, and pepper. Do them together and do them last.
Let the meat marinate for about 1/2 hour, and then fry meat in a deep fryer first. Stir the meat around in the wok, and then add the vegetables back slowly, but do not take too long, lest they get limp.
Add about 2 Tbl. Hoi-sin, and serve over fried rice. Should feed 4-6.