Mongolian Beef

• 1/2 heads Garlic
• 1/4 cups White Cooking Wine
• 1/2 pounds Sirloin Tip, Sliced Thin
• 1 whole Egg White
• 1 Tablespoon Cornstarch
• 1 Tablespoon Vegetable Oil (for The Beef)
• 2 cups Vegetable Oil, Divided Use
• 1 cup White Onions, Sliced And Cut
• 3/4 cups Green Onions, Cut Into 1 1/2 Pieces
• 1/4 teaspoons White Pepper (powder Kind)
• 1/4 cups Soy Sauce
• 1/4 cups White Sugar

1. 1.
2. Chop garlic and add to the white cooking wine.
3. Set aside
4. 2.
5. Trim fat from sirloin tip.
6. Slice 1/8 inch thick into 2x1 inch pieces.
7. 3.
8. Place beef in bowl.
9. Add egg white.
10. Mix to coat pieces of beef.
11. 4.
12. Add corn starch, mix lightly.
13. 5.
14. Add 1 tablespoon oil and mix well, coating all pieces of beef.
15. 6.
16. Heat wok until very hot, and add 1 cup oil and heat over medium high heat.
17. 7.
18. Add beef, turning to brown all sides.
19. When beef turns light brown, remove and drain.
20. 8.
21. Turn off wok, drain oil and wipe it out.
22. 9.
23. Heat wok on high again.
24. Add the other 1 cup of oil.
25. 10.
26. Add beef again, turning.
27. Cook until dark brown.
28. 11.
29. Add white onion and green onions, stir.
30. 12.
31. Add white pepper powder, garlic in wine, soy sauce, and sugar, stir.
32. 13.
33. Cook for 1-2 minutes on high, stirring constantly.
34. Serve with white rice or noodles.

garlic, white cooking wine, sirloin, egg white, cornstarch, vegetable oil, vegetable oil, white onions, green onions, white pepper, soy sauce, white sugar

Taken from tastykitchen.com/recipes/main-courses/mongolian-beef-4/ (may not work)