Chinese Recipes With Chicken

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.