Mongolian Fried Steak2 pounds (1-inch thick) boneless steak, trimmed of fat3 tablespoons mushroom soy sauce 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 tablespoon crushed garlic 1 cup finely chopped green onions 1 tablespoon sherry or rice wine 2 teaspoons rice wine vinegar Place the beef in a bowl with 1-1/2 tablespoons of the soy sauce and the cornstarch. Mix thoroughly. Heat the oil in a heavy saucepan or a wok. Stir in the beef and cook for 1 minute. Remove the beef from the wok and set aside. Stir in the garlic and green onions, frying over high heat until browned. Return the beef to the wok and stir in the sherry, 1 tablespoon water, the vinegar and remaining 1-1/2 tablespoons soy sauce. Cook for 1 minute. To Freeze: Freeze in freezer safe container. To Reheat: Reheat in microwave or covered pot until meat is cooked through. |