Mongolian Beef

Ingredients

• 1 lb beef flank steak, partially frozen
• 1/3 cup water
• 2 tablespoons rice wine
• 1 tablespoon hoisin sauce
• 1 tablespoon spicy brown bean sauce
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• peanut oil (or other preferred)
• 4 garlic cloves, minced
• 2 cups green onions, cut into 1 inch pieces on the diagonal
• 3-4 ounces bean thread noodles (Sai Fun)
• hot cooked rice (optional, if desired)

Directions

1. 1

   Trim fat from partially frozen beef, and slice thinly across the grain into thin strips.

2. 2

   Prepare a sauce in a small bowl of water, rice wine, hoisin sauce, bean sauce, soy sauce, cornstarch, and sesame oil; stir well and set aside.

3. 3

   Prepare Sai Fun: Heat several inches of oil in a wok or fryer.

4. 4

   Pull bean thread noodles apart slightly and drop into hot oil and stand back a bit; almost immediately they should puff up enormously (so don't put in very many at a time).

5. 5

   When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry.

6. 6

   Pour one tbsp of oil into wok heat to hot but not smoking; add garlic and stir-fry briefly; add green onion and stir-fry until onions are tender, remove from wok.

7. 7

   Add more oil to wok if needed; add the beef to wok and stir-fry about 2-3 minutes, then stir in sauce and cook until thick and bubbly.

8. 8

   Add onions back to wok and stir everything together.

9. 9

   To serve, place some of the"Sai Fun" (crispy noodles) on the plate and cover with a portion of the stir-fry.

10. 10

    Serve this immediately, as if it sits too long, the noodles start to get soggy.

11. 11

    Serve with rice also, if desired.