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Chinese Mongolian Beef

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If I don't get to the table fast enough after serving it, I will get none.


2/3 LB beef flank steak (or London Broil)
3 green onions, cut into 1 inch pieces (use kitchen shears to cut)
4 cups corn oil (for cooking rice noodles)
rice noodles (or thin spaghetti)

Hoisin Mixture

1/2 cup water
2 TBL hoisin sauce
1 tsp cornstarch
2 TBL corn oil


1 tsp rice wine
1 tsp sesame oil
1 TBL soy sauce
1/4 tsp baking soda
1 TBL vegetable oil
1 tsp cornstarch
1/2 tsp sugar


Slice beef across grain and at angle into thin strips. tip: put into freezer for 20 minutes before slicing.
Combine marinade in bowl. Add beef. Stir and let stand for 1 hour.
Combine hoisin mixture in bowl.
Heat 4 cups oil in wok (or skillet) until 350 degrees.
Break rice noodles into 2 portions. Lower noodles into oil. Cook until puffed (a few seconds). Set aside. If using thin spaghetti, cook separately.
Drain oil except 5 TBL. Heat oil on high for 30 seconds. Stir-fry beef until lightly browned. Remove and set aside.
Put hoisin sauce mixture in wok and boil over medium heat. Add green onions and beef. Stir-fry 30 seconds. Spoon over noodles.

Doug's Notes:

I use Chardonnay for rice wine sometimes. The leftover is great!
I normally water down the soy sauce a little because most of them are overpowering. I prefer Angostura soy sauce. Every time I've fixed this it has gone over great.

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