See Also: Chinese Mongolian Beef(recipes)
Chinese medicine(dictionary)
medicine, chinese traditional(medicine)
Chinese medicine, traditional(encyclopedia)
Chinese Noodles and Soy Beef(recipes)
Chinese Beef Fried Rice(recipes)
Red-braised beef chuck with Chinese marbled eggs(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
sacculus(dictionary)
sacculus(medicine)

sacculus vestibuli (medicine) and Chinese Mongolian Beef (recipes)


sacculus vestibuli (medicine)


sacculus vestibuli -->
sacculus
<anatomy> A little sac; especially, a part of the membranous labyrinth of the ear.

Origin: L, little sack.

Source: Websters Dictionary


Chinese Mongolian Beef (recipes)


Serves 2 to 4



½ pound flank steak



Marinade for beef:

¼ teaspoon freshly ground pepper

1 tablespoon cornstarch

1 tablespoon dark soy sauce

2 tablespoons dry sherry

1 tablespoon Cooking oil



2 bunches green onions



Seasoning sauce:

1 teaspoon cornstarch

4 tablespoons water

1 tablespoon oyster sauce

1 tablespoon Hoisin sauce



3 tablespoons Cooking oil

¼ teaspoon salt

8 whole dried chili peppers

1 tablespoon chopped garlic

½ tablespoon shredded ginger



To Prepare Ahead:



1. Cut flank steak lengthwise into strips 1 ½ inches wide; then cut across the grain into 1/8 -inch slices. Transfer steak to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator.



2. Rinse and cut green onions into 2- inch pieces.



3. Mix seasoning sauce ingredients in a small bowl.



To Cook:



1. Heat 1 tablespoon oil in a wok over high heat, add green onions and ¼ teaspoon salt. Stir-fry for 1 minute. Remove.



2. Rinse and dry wok. Heat 2 tablespoons oil over high heat. When hot, add dried chili peppers, then garlic, ginger, and beef. Stir-fry for 1 to 2 minutes until beef is almost cooked.



3. Return green onions to the wok. Pour in seasoning sauce. Stir quickly to mix. Remove and serve.