Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb beef flank steak, sliced thin across the grain
- 4 cups peanut oil for deep frying
- 1 Tbsp light soy sauce
- 1 Tbsp dry sherry or rice wine
- 1/2 tsp freshly grated ginger
- 1 Tbsp peanut oil
- 2 cloves garlic, sliced thin
- 4 green onions, sliced Chinese style
- 1 tsp hoisin sauce
- 1/4 tsp ground white pepper
Directions
Marinate cut meat in marinade for atleast 15 min. Drain marinade well and separate meat into individual pieces.
In a wok or deep pan, heat deep frying oil to 375 degrees(Farenheit). Add meat all at once and stir to separate. Remove after 1 min. and allow meat to drain.
Heat wok again (after removing oil) and add oil for chowing**. Add garlic and green onins and chow for just a moment. Add Hoisin sauce, pepper and meat. Chow until all is hot then serve.
Category:Mongolian Recipes
Category:Mongolian Appetizers