---------- Recipe via Meal-Master (tm) v8.04

     Title: Mongolian Beef  Tspn00b
Categories: Chinese, Main dish
     Yield: 6 servings


     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
 :          FRYING AND SAUCE
 :          INGRED-----
       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"

 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. Heatoil 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
 untilvery 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. Recipe By     :

 From: Sweeney <[email protected]>date: Mon, 28
 Oct 1996 21:35:19 +0800 (

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