Mongolian Beef

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 pound Flank steak
—–MARINADE—–
1 teaspoon Rice wine or dry sherry
1 tablespoon Soy sauce
1 tablespoon Vege. oil
1 teaspoon Sesame oil
1/4 teaspoon Baking soda
1 teaspoon Cornstarch
1/2 teaspoon Sugar
—–FRYING AND SAUCE INGRED—–
4 cups Oil — for deep frying
1 ounce Rice noodles
1 tablespoon Hoisin sauce
1 tablespoon Hot bean sauce
1 teaspoon Cornstarch
1/2 cup Water
10 Green onions — chop 1 1/2″

Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let
stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently loosen
roll of rice noodles with your fingers and break into 2 portions. Carefully
lower half the noodles into hot oil with a slotted metal spoon or in a lg.
strainer and press under oil 2 seconds. Immediately remove puffed noodles from
wok with slotted spoon or strainer; set aside to cool. Repeat with remaining
half of rice noodle roll. Break cooled noodles into 2″ lengths and arrange on
a platter. Remove oil from wok except 5 tb Heat oil remaining in wok over high
heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove
with slotted spoon; set aside. Remove all but 2 tb. oil from wok. Add hoisin
sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to
a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds.
Spoon over noodles. Makes 4-6 servings. LISA CRAWLEY TSPN00B If you’ve never
made the rice noodles before, you are in for a surprise. The literally explode
in size in the oil and it is magic!! The oil has to be HOT or it won’t work
though. The first time I did it on my own, I didn’t have the oil hot enough,
the noodles laid in the bottom of the wok and played dead!! Good Luck!

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