Thanh’s Mongolian Beef
¼ c. peanut oil
½ lb. beef sirloin tip, thinly sliced
2 teaspoon brown sugar
2 teaspoon cornstarch
¼ teaspoon salt
¼ teaspoon MGS (I usually omit this ingredient from recipes for obvious reasons, especially because of my autoimmune disorders and the fact MSG is a major cause of migraines.)
¼ teaspoon sesame oil
½ teaspoon toasted ground sesame seeds
2 tablespoons soy sauce
1 tablespoon rice wine or sake
2 or 3 whole dried red peppers or 1 teaspoon dried crushed red pepper
1 bunch green onions cut in 2” lengths
A hand full of rice sticks deep fried until lightly golden, put on a platter & kept warm (optional)
Marinate beef in rice wine, salt, brown sugar, cornstarch, (MSG if using), sesame seed oil, sesame seeds, soy sauce and hot red pepper about 15 minutes.
In a skillet or wok heat 2 tablespoons peanut oil until hot. Add the onions (cook white part first). Cover onions so you don’t have to stir and cook on medium heat until onions are tender, about 5 minutes. Remove onions to a bowl.
Add the rest of the peanut oil to the skillet or wok and turn the heat on high. Add beef mixture and cook until beef is done, about 3 minutes. Add onions back to mixture.
Taste for seasoning and adjust. Spoon over rice sticks. Serve with hot cooked rice.