Mongolian Beef

NavyDoc13's Note:

A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 3 tablespoons soy sauce
• 2 tablespoons chinese rice wine or 2 tablespoons dry sherry
• 1 teaspoon cornstarch
• ¾ lb flank steak , thinly sliced across the grain
• 2 ½ tablespoons cooking oil
• 2 tablespoons garlic , minced
• 10 small dried red chilies
• 10 green onions , cut into 3-inch pieces
• 2 tablespoons hoisin sauce

Directions:

1. Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.
2. 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.
3. 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.
4. Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.
5. Serve over crispy bean threads (heat oil to 375°F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).

Reviews

[Chef rmshill]

fabulous! I can't believe I forgot to review this!! It tastes just like the chinese restaurant!

[lxxColleenxxl]

I've made this dish twice now for dinner and we just love. I've added it to my regular rotation. Thank you so much for sharing this recipe with us! Delicious!!!

[Burned Toast]

I loved the taste of this! I can see why it's so popular. I upped the beef to 1 lb-ish. It was a 'family steak' and I pounded the crud out of it before and after slicing into little bits. I used cooking sherry for the second ingredient. I may have used more than 2 tbsp of garlic, but more is better anyway. I had about 8 green onions and cut them a bit smaller. Once cooked, they disappear, so I should have kept them long. I was scared of red chilies, so I dropped in 5 red pepper flakes instead. I've never had spicy mongolian beef and knew the kids wouldn't eat it if it was hot. I will make this again, but I will double the recipe. This was just barely enough for the 4 of us (2 adults, 2 kids) with no 2nd helpings. We ended up adding a tossed salad to fill our plates. I served this with rice. The meifun noodles sound fun, though! Thanks for this great recipe!