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---------- Recipe via Meal-Master (tm) v8.04
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 ts Cornstarch
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
at least 1 hr. Heatoil 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
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 +0800 (
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