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Mongolian beef

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Ingredients/Components

sugar - 1/2 tsp
cornstarch - 1 tsp
water - 1/2 c
baking soda - 1/4 tsp
vegetable oil - 1 Tbsp
soy sauce
hoisin sauce - 1 Tbsp
oil for deep frying - 4 c
sesame oil - 1 tsp
rice noodles - 1 oz
beef flank steak - 2/3 lb
hot bean sauce - 1 Tbsp
to 10 green onions, chopped in 1 1/2-inch lengths - 8 item

How to make mongolian beef:

Marinade:1 Tbsp. soy sauce1 Tbsp. vegetable oil1 tsp. sesame oil1/4 tsp. baking soda1 tsp. cornstarch1/2 tsp. sugar4 c. oil (for deep frying)1 oz. rice noodles1 Tbsp. hot bean sauce1 Tbsp. hoisin sauce1 tsp. cornstarch1/2 c. water8 to 10 green onions, chopped in 1 1/2-inch lengths 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 (best overnight). Heat oil in a wok on high heat (350°, 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. Immediately remove puffed noodles from wok with slotted spoon. Set aside to cool. Repeat with remaining oil over high heat 30 seconds. Stir-fry beef until very lightly browned. Remove with slotted spoon. Set side. Remove all but 2 tablespoons oil from wok. Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to boil over medium heat. Add green onions and cooked beef. Stir-fry 30 seconds. Spoon over noodles. Makes 4 to 6 servings.

Recipe categories: Meat, Beef, Asian.

Rating:

3.5

Average rating: 3.5, total votes: 4

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