• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mongolian Beef

  • Recipe Submitted by on

Category: Chinese, Main Dish

 Ingredients List

  • 2/3 lb Flank steak


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

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. 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.

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