Name: Mongolian Beef
Ingredients: 2/3 lb Flank steak; 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; 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"

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CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Chinese, Main dish	6	Servings

INGREDIENTS

2/3	lb	Flank steak
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
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"

INSTRUCTIONS

MARINADE
FRYING AND SAUCE INGRED
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.
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>

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