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Mongolian Beef

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Mongolian Beef is a wonderful and filling dish that is perfect for your dinner parties. This sumptuous beef dish with the succulent vegetables and meat pieces was praised by all my guests at a party I hosted last week. Try this Mongolian Beef recipe at home and you will understand why!
Ingredients
  Beef flank steak 2⁄3 Pound
  Rice wine/Dry sherry 1 Teaspoon
  Soy sauce 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Sesame oil 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Cornstarch 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Oil 4 Cup (64 tbs) (For Deep Frying)
  Rice noodles 1 Ounce
  Hoisin sauce 1 Tablespoon
  Bean sauce 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Green onions 10 , chopped in 11/2-inch lengths
Directions

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°F (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 or in a large 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-inch lengths and arrange on a platter.
Remove oil from wok except 5 tablespoons.
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 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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Beef

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