I had some steak left over from the other night. Usually I would have made fried rice and added the chopped steak but I decided to cook up some Mongolian beef using a recipe from Simple Chinese Cooking
as my starting point.  She has you use ground beef and marinade it before cooking, but my steak had already been marinaded in an Asian style marinade so I just sliced it into thin strips.

• leftover cooked steak, about 1  cup of thin strips
• 4 cups thinly sliced green or Chinese cabbage
• 2 tsp salt
• 1/4 cup vegetable oil, divided
• 2 Tbs sherry (or shao hsing wine)
• 2 Tbs hoisin sauce
• 1 Tbs oyster sauce
• 1 tsp vinegar
• 1/2 tsp sesame oil
• 1 carrot, peeled and thinly sliced
• 1/2 a red pepper, sliced into thin strips
• 3-4 green onions, sliced thinly

Put the cabbage and salt in a large bowl and mix well. Let it stand15-20 minutes, then rinse in cold water and drain. Squeeze as much moisture as you can from the cabbage with your hands.

Heat 2 Tbs of the oil in a large deep skillet or wok. Add the strips of beef and heat briefly (since they’re already cooked. If you’re using raw strips or ground beef, cook until done.)  Add the wine, hoisin sauce, oyster sauce, vinegar, and sesame oil and stir fry for half a minute or so.

Add the cabbage, carrot, and pepper and stir fry another minute. Stir in the onions, keeping a handful aside for a garnish.  Put into a serving bowl and sprinkle the remaining onions on top.

This was a great way to use up leftover meat in a whole new way.

If you’re starting with raw meat, here’s her marinade. She says to let the meat marinade for 30 minutes so start that before slicing up the cabbage and other vegetables.

Marinade:

• 2 Tbs sherry or shao hsing wine
• 1 Tbs soy sauce
• 1 Tbs cornstarch
• 1 Tbs diced fresh ginger
• 3 cloves garlic, minced
• 1/2 tsp sesame oil