Mongolian Beef

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Mongolian Beef Ingredients

2/3 lb Flank steak	FRYING AND SAUCE INGRED
MARINADE	4 c Oil; for deep frying
1 ts Rice wine or dry sherry	1 oz Rice noodles
1 tb Soy sauce	1 tb Hoisin sauce
1 tb Vege. oil	1 tb Hot bean sauce
1 ts Sesame oil	1 ts Cornstarch
1/4 ts Baking soda	1/2 c Water
1 ts Cornstarch	10 Green onions; chop 1 1/2"
1/2 ts Sugar

Instructions for Mongolian Beef

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. Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT) From: Sweeney

Main Ingredient: BeefCuisine: Chinese

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