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Mongolian Beef
Ingredients
- Serving Size : 6
- 2/3 pound flank steak
marinade:
- 1 teaspoon rice wine or dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon vege. oil
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
frying and sauce ingred:
- 4 cup oil – for deep frying
- 1 ounce rice noodles
- 1 tablespoon hoisin sauce
- 1 tablespoon hot bean sauce
- 1 teaspoon cornstarch
- 1/2 cup water
- 10 green onions – chop 1 1/2″
Method
- 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.
- 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 medium heat.
- Add green onions and cooked beeF
- Stir-fry 30 seconds.
- Spoon over noodles.
- PRODIGY(R) interactive personal service 10/01/93 5:27 PM PRODIGY(R) interactive personal service 03/18/92 2:30 PM Makes 4-6 servings.
- LISA CRAWLEY TSPN00B.