Mongolian Beef Tspn00b

Title: Mongolian Beef Tspn00b

Categories: Chinese, Main dish

Yield: 6 servings

2/3 lb Flank steak

: MARINADE--

1 ts Rice wine or dry sherry

1 TB Soy sauce

1 TB Vege. oil

1 ts Sesame oil

1/4 ts Baking soda

1/2 ts Sugar

: FRYING AND SAUCE

: INGRED--

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 1 hr. Heatoil in a wok over high heat to

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

untilvery 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. Recipe By :

From: Sweeney <sweeney

asiaonline.Net>date: Mon, 28

Oct 1996 21:35:19

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