Title: Genghis Khan Beef
Categories: Meats, Chinese
Yield: 4 servings
1 x Cooking oil for deep-frying
1 oz Bean thread noodles
MARINADE:
2 tb Soy sauce
2 tb Dry sherry
2 ts Cornstarch
3/4 lb Flank steak, thin sliced
SAUCE:
1/3 c Chicken broth
2 tb Hoisin sauce
1 tb Dark soy sauce
1 ts Chinese chile sauce
1 ts Sesame oil
OTHER INGREDIENTS:
2 tb Cooking oil
1 tb Minced garlic
12 ea Whole dried chile peppers
1/2 ea Red bell pepper, seeded and
Thinly sliced
6 ea Green onions, cut into 2"
Lengths
2 ts Cornstarch dissolved in
1 tbsp. cold water
Heat oil over high heat to 375 degrees. Add half the bean threads and
deep=fry until they puff and expand, about 5 seconds. Turn them over
to cook the other side. Lift them out and drain on paper towels.
Repeat with the remaining bean threads. Allow the oil to cool, when
cool, remove it from the wok and wipe the wok dry with a paper towel.
Combine the marinade ingredients in a medium bowl. Add the beef and
stir to coat. Let stand for 30 minutes. Combine the sauce
ingredients in a small bowl.
Heat a wok or wide frying pan over medium-high heat until hot. Add
the cooking oil, garlic and chiles and stir-fry for 30 seconds.
Increase the heat to high. Add the beef, stir-fry until barely pink,
about 2 minutes. Remove the beef.
Add the bell pepper and green onions and stir-fry for 1 minute.
Return the beef to the wok and add the sauce. Cook for 1 minute, add
the cornstarch solution and cook, stirring, until the sauce boils and
thickens.
Transfer to a serving plate. garnish the edges of the serving plate
with the fried bean thread noodles.
Note: To break the bean threads, place the unwrapped bunch in a clean
large paper bag or a large bowl. With your hands inside the bag or
bowl, pull the bunch apart, or cut it with kitchen shears into
smaller bunches. The bag or bowl will keep the bean threads from
flying all over the place.
