Mongolian Beef Tspn00b Recipe

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Mongolian Beef Tspn00b

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Mongolian Beef Tspn00b

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Mongolian Beef Tspn00b Directions

2/3 lb Flank steak
: MARINADE-----
1 ts Rice wine or dry sherry
1 TB Soy sauce
1 TB Vege. oil
1 ts Sesame oil
1/4 ts Baking soda
1 ts Cornstarch
1/2 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
1/2 c Water
10 Green onions -- chop 1 1/2"

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@asiaonline.Net>date: Mon, 28 Oct 1996 21:35:19
+0800 (

Serves: 6

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