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Mongolian Beef With Vegetables


Mongolian Beef With Vegetables
1 pound beef, thinly sliced
1 Tablespoon Chinese rice wine
1 teaspoon granulated sugar
1 Tablespoon thin soy sauce
1 teaspoon chicken bouillon powder
1 teaspoon water chestnut flour
4 Tablespoons vegetable oil, divided
3 slices fresh ginger, slivered
1 pound Napa cabbage, thinly shredded
1 green pepper, seeded and shredded
1 large carrot, peeled and shredded
1 leek, washed well, then shredded
salt and pepper to taste
3 parsley sprigs, cut into half-inch pieces

1. Wipe beef slices with paper towels, then marinate in mixture of wine, sugar, soy sauce, bouillon powder, water chestnut flour, and half the oil for forty minutes. Then drain, and set liquid aside.
2. Heat rest of the oil in a wok or fry pan, add the ginger and stir-fry one minute, then add beef and stir-fry one more minute, then add Napa cabbage, pepper, carrot, and leek slivers and stir-fry for two minutes until barely soft before adding salt and pepper and stir. Remove and serve in a pre-heated bowl, parsley put on top.

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