Mongolian Beef - 1
Grrrrrgh!
Course : Chinese
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  pound         flank steak
                        -----marinade-----
   1      teaspoon      rice wine or dry sherry
   1      tablespoon    soy sauce
   1      tablespoon    vegetable oil
   1      teaspoon      sesame oil
     1/4  teaspoon      baking soda
   1      teaspoon      cornstarch
     1/2  teaspoon      sugar
                        -----frying and sauce-----
   4      cups          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"
 

Preparation:

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.