Mongolian lamb/mutton Asian Chinese Food Concept Recipe

Asian beef stir fry recipe- sautéed beef, baby corns, celery, bell peppers and onions in a spicy and sweet sauce

	Ingredient List: Buffet Quantity
	1 C. XOX Sweet Teriyaki (Starport 217)
	1/4 C. General Kung Pao Sauce (Starport 345)
	1 C. Classic Hoi Sin Sauce (Starport 128)
	2 C. Crispy Seasoning Batter (Starport 354)
	2.5 lbs. lamb/mutton flank steak, sliced 1.5x1x1/4 marinated (see below)
	1 lb. Celery, sliced 1/4"
	1.5 lb. Red bell peppers, sliced 1/2"
	0.5 lb. Onions, sliced 1/4"
	0.5 lb. Baby corns, 1/2 length
	2 Tbsp. **Garlic/Ginger
	1/4 C. Corn oil
	0.25 lb. Rice sticks, fried (see below)

**Garlic/ginger – Mix 2 parts of crushed fresh garlic with one part of finely minced ginger place in pan,

add enough oil to cover, and heat and stir until ingredients reaches 170 F, remove and refrigerate.

lamb/mutton Marinating: For 10 lbs.: mix 1-1/4 C. Marinade Seasoning (Starport 356) 0.6 lb., 1-1/4 C. water

and 1 C. oil mix well and marinate beef for 30 minutes or more. Cover and refrigerate.

Rice sticks preparation: Deep-fry 1/4 lb batch of rice sticks at 350 F until fully expanded and fluffy,

about 20 seconds. Do not fry so long that it turns brown. Drain on paper towels.

Instructions: 1. Pre-mix Mongolian sauce mix 1 C. XOX Sweet Teriyaki, ¾ C. General Kung Pao Sauce and 1 C. Classic Hoi Sin Sauce and set aside. 2. Slice beef and marinate using instruction above. 3. Drudge marinated lamb/mutton over Crispy Seasoning Batter and coat beef with batter. 4. Divide lamb/mutton into 2 batches and deep fry each batch at 350 F, 3-5 minutes until crisp dried, drain and set aside. 5. Oil blanch red bell peppers in fryer at 350 F 50-70 seconds, remove, drain and set aside. 6. Heat wok or griddle at high heat, add oil then spread onions and celery on wok and let them sear 1-2 minutes then add in garlic/ginger and stir-fry 20-30 seconds. 7. Add red bell peppers and baby corn stir-fry until hot about 2 minutes, then add Mongolian sauce mix. 8. Continue to stir-fry until steaming hot then added fried lamb/mutton and ½ of the green onions, mix well and remove. Garnish with fried rice sticks and remain green onions.