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Mongolian Beef Asian Chinese Food Recipe by Chef David Tsang
Hot Kung Pao sauce recipe beef stir fry with celery, onions and bell peppers in General Kung Pao sauce
mongolian beef
Ingredient List:
3/8 C.     
General Kung
Pao Sauce (Starport
4345)
3 oz.
4 oz.       Beef, sirloin steak,
sliced 1.5x1x.5”.
1/2 C.     Celery sliced (2 oz.)

1/2 C.     Red bell pepper,
sliced (2.5 oz.)
1/2 C.     Onions, sliced (2.5
oz.)
2 Tbsp.  Corn oil
mongolian beef ingredients
1.    Cut bell peppers, celery and onions and set aside.
2.    Heat pan at high heat, add oil then spread onions and  
celery on pan and let them sear about 20 seconds.
3.     Add beef and spread out evenly and sear the beef for 30
seconds continue to sauté about 1 minute.
4.     Add in red bell peppers, toss with onions and celery and
sauté about 30 seconds.
5.     Add
General Kung Pao Sauce, sauté until steaming hot,
50-70 seconds and remove.
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