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PEKING BEEF (Mongolian Beef)
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
Slice beef across grain and at an angle into thin strips. Combine marinade ingredients in a
med bowl, add, add beef, mix well and let stand at least 1 hr.
Frying and Sauce:
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 cut into 1.5 inch pieces
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. 6 servings |
