Mongolian - Mongolian Beef :rectnt

Mongolian Beef - Flank Steak

Mongolian Beef was the hit of the 1962 Seattle World's Fair. Its popularity hasn't waned!
2/3 pounds flank steak
1 teaspoon rice wine or dry sherry
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
4 cups oil for deep-frying
1 ounce rice noodles
1 Tablespoon hoisin sauce
1 Tablespoon hot bean suace
1 teaspoon cornstarch
1/2 cup water
8-10 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.
Heat oil in a wok over high heat to 350º F.
Gently loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half of the noodles into hot oil with a slotted metal spoon or in a large strainer and press under oil for 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 cooked noodles into 2" lengths and arrange on a platter.
Remove oil from wok except for 5 Tablespoons.
Heat oil remaining in wok over high heat for 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.

Posted by :gg GourmetGal (NY)
Makes 4-6 servings.


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