Mongolian Beef Recipe
Mongolian Beef is a wonderful and filling dish that is perfect for your dinner parties. This sumptuous beef dish with the succulent vegetables and meat pieces was praised by all my guests at a party I hosted last week. Try this Mongolian Beef recipe at home and you will understand why!
Ingredients
| Beef flank steak | 2/3 Pound | |
| 1 teaspoon rice wine or dry sherry | ||
| Soy sauce | 1 Tablespoon (Marinade:) | |
| Vegetable oil | 1 Tablespoon (Marinade:) | |
| Sesame oil | 1 Teaspoon (Marinade:) | |
| Baking soda | 1/4 Teaspoon (Marinade:) | |
| Cornstarch | 1 Teaspoon (Marinade:) | |
| Sugar | 1/2 Teaspoon (Marinade:) | |
| Oil | 4 Cup (16 tbs) (Marinade:) | |
| Rice noodles | 1 Ounce (Marinade:) | |
| 1 tablespoon hoisin sauce | ||
| 1 tablespoon hot bean sauce | ||
| Water | 1/2 Cup (16 tbs) (Marinade:) | |
| 8 to 10 green onions, chopped in 1-1/2-inch lengths | ||
Directions
Use a cleaver to slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef strips; mix well.
Let stand at least 1 hour.
Heat oil in a wok over high heat to 350°F (175°C).
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 large 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-inch lengths and arrange on a platter.
Remove oil from wok except 5 tablespoons.
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 tablespoons oil from wok.
Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok.
Bring to a boil over medium heat.
Add green onions and cooked beef.
Stir-fry 30 seconds.
Spoon over noodles.
Combine marinade ingredients in a medium bowl.
Add beef strips; mix well.
Let stand at least 1 hour.
Heat oil in a wok over high heat to 350°F (175°C).
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 large 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-inch lengths and arrange on a platter.
Remove oil from wok except 5 tablespoons.
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 tablespoons oil from wok.
Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok.
Bring to a boil over medium heat.
Add green onions and cooked beef.
Stir-fry 30 seconds.
Spoon over noodles.
Chef
