Mongolian Beef

READY IN: 25mins




  • Trim fat from partially frozen beef, and slice thinly across the grain into thin strips.
  • 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.
  • Prepare Sai Fun: Heat several inches of oil in a wok or fryer.
  • 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).
  • When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry.
  • 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.
  • 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.
  • Add onions back to wok and stir everything together.
  • To serve, place some of the"Sai Fun" (crispy noodles) on the plate and cover with a portion of the stir-fry.
  • Serve this immediately, as if it sits too long, the noodles start to get soggy.
  • Serve with rice also, if desired.