Chowed Mongolian Beef
By the way “chowing” is simply another way to say “stirfry”
1 lb flank steak, thinly sliced across the grain
1 tablespoon light soy sauce
1 tablespoon sherry wine or rice wine
1/2 teaspoon fresh ginger, grated
4 cups peanut oil (for deep frying)
1 tablespoon peanut oil
3 cloves garlic, thinly sliced
4 green onions, thin sliced
1 teaspoon hoisin sauce
Marinade the meat in the soy,wine and ginger, mix well and sit for 15 minutes.
Drain the marinade well and separate the meat slices into individual slices.
In a wok heat the oil to 375F degrees degrees.
Add the meat all at once.
Stir a bit to separate.
Remove after 1 minute and allow the meat to drain well.
Empty out the oil, reserve for another use.
Wipe wok with paper towels.
Heat wok again and add the tbsp oil for chowing.
Add garlic and green onions, chow for a moment.
Add Hoisin and pepper.
Add meat and chow until hot.