Chinese Food Recipes

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Mongolian Beef

Mongolian Beef

Ingredients

  • Serving Size : 6
  • 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 cup 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″

Method

  1. Use a cleaver to slice beef across grain and at an angle into thin strips.
  2. Combine marinade ingredients in a medium bowl.
  3. Add beef strips; mix well.
  4. Let stand at least 1 hour.
  5. Heat oil in a wok over high heat to 350.
  6. Gently loosen roll of rice noodles with your fingers and break into 2 portions.
  7. Carefully lower half the noodles into hot oil with a slotted metal spoon or in a lg strainer and press under oil 2 seconds
  8. Immediately remove puffed noodles from wok with slotted spoon or strainer; set aside to cool.
  9. Repeat with remaining half of rice noodle roll.
  10. Break cooled noodles into 2″ lengths and arrange on a platter.
  11. Remove oil from wok except 5 tb Heat oil remaining in wok over high heat 30 seconds.
  12. Stir-fry marinated beef until very lightly browned.
  13. Remove with slotted spoon; set aside
  14. Remove all but 2 tb oil from wok
  15. Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok.
  16. Bring to a boil over medium heat.
  17. Add green onions and cooked beeF
  18. Stir-fry 30 seconds.
  19. Spoon over noodles.
  20. PRODIGY(R) interactive personal service 10/01/93 5:27 PM PRODIGY(R) interactive personal service 03/18/92 2:30 PM Makes 4-6 servings.
  21. LISA CRAWLEY TSPN00B.

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