Chinese Recipes

Mongolian Beef
Serving Size: 6

2/3 pound flank steak
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"

Cooking Directions:

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.

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

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