蒙古牛肉
[size=4][b]蒙古牛肉[/b][/size]
蒙古牛肉是一道湘菜,而不是真正蒙古的牛肉.蒙古牛肉是片,而不是丝. [font=仿宋_gb2312]此菜特点：完全靠葱段在锅中呛出香气；滑过的牛肉片即已经定性，不会再老了；加一点糖别有一番风味！
做法视频： [url=http://www.bethecook.com/yt/Ohpw2e5_4jA_-_Mongolian-Beef]http://www.bethecook.com/yt/Ohpw2e5_4jA_-_Mongolian-Beef[/url]
[img]http://pic10.nipic.com/20100928/3492267_214151098939_2.jpg[/img]
[/font][font=仿宋_gb2312]1，牛肉切片，加入酱油料酒少许淀粉，淹一夜 [/font]
[font=仿宋_gb2312]2，锅中多放油，6成热到入牛肉片滑炒，只要颜色变了就要用笊篱捞出来，空油！ [/font]
[font=仿宋_gb2312]3，到处锅里的油，只需要挂在锅边上的就足够了。 [/font]
[font=仿宋_gb2312]4，葱切断（可以多放，因为做好了以后葱的味道特别好），大火10秒钟后放入葱段，煸炒。。。待出香味合看到葱有些软了，便可倒入已经滑过的牛肉片（此时速度要快），放一点点糖，一点点生抽，出锅。 [/font]
Ingredients
[list][li]Beef Marinade:[/li][li]8oz Beef sliced across the grain[/li][li]1 Tablespoons cooking wine (I used soju)[/li][li]1 teaspoon dark soy sauce[/li][li]1/2 Tablespoon corn starch[/li][li]Veggies[/li][li]Sliced onion[/li][li]Green onion cut into pieces 3/4 to 1 inch in length[/li][li]Chili peppers cut into slices[/li][li]1/ 4 teaspoon chopped garlic[/li][li]1/4 teaspoon grated ginger[/li][li]Thickening Slurry[/li][li]1/2 Tablespoon corn starch[/li][li]1 Tablespoon Water[/li][li]For Sauce:[/li][li]1/4 cup chicken stock[/li][li]1/2 teaspoon sesame oil[/li][li]1 teaspoon dark soy sauce[/li][li]1 Tablespoon oyster sauce[/li][li]1 teaspoon raw sugar[/li][li]
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Instructions
Step 1
First marinade beef with cooking wine, dark soy sauce and corn starch. Let marinade for 15 to 30 minutes.
Step 2
Make slurry 1 Tablespoon water and 1/2 Tablespoon corn starch.
Step 3
Make sauce, add all sauce ingredients, mix and sit aside.
Step 4
When the pan is hot add oil then beef. Cook until meat is 75 to 80% done, remove from pan.
Step 5
Cook onion, green onion and chili. When they are almost dome add sauce. When sauce starts to boil return the beef to pan. Add slurry and mix until sauce is thick. Turn off heat and remove from pan.
Step 6
Serve with rice or noodles.