Mongolian Beef Recipe #192408
A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant.
by NavyDoc13
30 min | 20 min prep
SERVES 4
- 3 tablespoons soy sauce
- 2 tablespoons chinese rice wine or dry sherry
- 1 teaspoon cornstarch
- 3/4 lb flank steak, thinly sliced across the grain
- 2 1/2 tablespoons cooking oil
- 2 tablespoons garlic, minced
- 10 small dried red chilies
- 10 green onions, cut into 3-inch pieces
- 2 tablespoons hoisin sauce
- Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
- Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.
- Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.
- Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
- Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).
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5 stars