Mongolian Beef - 1

Recipe Ingredients

2/3 lb	302g / 10oz	Flank steak
		Marinade
1 teaspoon	5ml	Rice wine or dry sherry
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Sesame oil
1/4 teaspoon	1.3ml	Baking soda
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
		Frying and Sauce
4 cups	948ml	Oil - for deep frying
1 oz	28g	Rice noodles
1 tablespoon	15ml	Hoisin sauce
1 tablespoon	15ml	Hot bean sauce
1 teaspoon	5ml	Cornstarch
1/2 cup	118ml	Water
10		Green onions - chop 1 1/2"

Recipe Instructions

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.

Source:
Mary Spero

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