How to make it

  • In a bowl, whisk together 1 tbsp Mongolian Sauce, Szechuan Sauce, sesame oil, wine, broth, chili flakes and garlic.
  • Add the cooked beef, cover and marinate for 24 hours.
  • Drain beef, reserving marinade, and pat with paper towel to dry slightly. Toss with half the sweet rice flour.
  • Whisk remaining flour into the marinade, along with remaining Mongolian Sauce.
  • Melt oil in a wok or deep saute pan over high heat.
  • Add the dredged meat and cook, stirring constantly, 1 minute.
  • Add vegetables and cook 7-8 minutes, until tender.
  • Whisk the sauce mixture again and pour into the wok.
  • Cook, stirring often, until sauce thickens and coats the vegetables and meat.
  • Serve immediately over rice.

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  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 453.4
    Total Fat: 13.7 g
    Cholesterol: 20.0 mg
    Sodium: 963.8 mg
    Total Carbs: 57.9 g
    Dietary Fiber: 5.5 g
    Protein: 25.7 g
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