Mongolian Beef recipe,spicy Mongolian stir fry recipe for Asian Chinese Food concept for restaurants, foodservice operators, research and development chefs by David Tsang

		Ingredient List: Buffet Quantity
	1 C.	XOX Sweet Teriyaki (Starport 217)
	1/4 C.	General Kung Pao Sauce (Starport 345)
	1 C.	Classic Hoisin Sauce (Starport 128)
	2 C.	Crispy Seasoning Batter (Starport 354)
	2.5 lbs.	Beef, 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 corn, 1/2 length
	2 Tbsp.	**Garlic/Ginger mix
	1/4 C.	Corn oil
	0.25 lb.	Rice sticks, fried (see below)

Instructions:

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