Mongolian beef tspn00b

Yield: 6 Servings

Measure Ingredient

⅔ lb Flank steak

: MARINADE-----

1 ts Rice wine or dry sherry

1 TB Soy sauce

1 TB Vege. oil

1 ts Sesame oil

¼ ts Baking soda

1 ts Cornstarch

½ ts Sugar

: FRYING AND SAUCE

: INGRED-----

4 c Oil -- for deep frying

1 oz Rice noodles

1 TB Hoisin sauce

1 TB Hot bean sauce

1 ts Cornstarch

½ c Water

10 Green onions -- chop 1½" 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. Heatoil 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 untilvery 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.

Recipe By :

From: Sweeney <sweeney@...>date: Mon, 28 Oct 1996 21:35:19 +0800 (

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