| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mongolian |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Those rice noodles that you fry; (not boil) |
| 1 |
|
Jar hoisin sauce |
| 1 |
lb |
Beef; (1 to 2) |
| 1 |
|
Jar szechaun sauce |
| 1 |
bn |
Green onions |
INSTRUCTIONS
If the cut of beef you are using if fairly tough, you probably want to
marinade it. Cut the beef into stir fry type strips,put some oil in a
skillet and brown the meat. Cook the noodles according to package
directions and place in the bowl. When the beef is done, put it into
another bowl, and mix it with the chopped up green onion. In the stuff left
over in the pan from the beef, mix in some hoisin and szechuan sauce. (I
usually use about 3 times as much hoisin cause I like it, don't be too
heavy handed with the szechaun, it's HOT). Put the beef and onion over top
of the noodles, and then pour the mixed sauce over top. This recipe is
derived from one a friend gave me, and is apparently historically accurate.
Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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