Mongolian Beef
Mongolian Beef might be just the main course you are searching for. This dairy free recipe serves 2. One serving contains 822 calories, 54g of protein, and 46g of fat. If you have plus 2 teaspoons vegetable oil, flank steak, soy sauce, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.
In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up.
Drain the noodles and set to the side.
Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well.
Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes.
Remove from the heat and serve over the rice noodles.