wok Mongolian beef

Mongolian beef in a wok

Adapted from a recipe on Food Network

 

1 16oz. flank steak

1 egg

1 teaspoon cornstarch

2 TBS. vegetable oil

 

2 to 4 oz. of stir fry rice noodles, uncooked

1 TBS. chopped garlic

5 or 6 green onions sliced ¾ inch long, white and green parts

1 cup snow pea pods

1 cup sliced carrots

 

Sauce:

¼ cup brown sugar

1 TBS. hoisin sauce

1 to 2 TBS soy sauce

Ground pepper to taste

Crushed red pepper to taste (optional)

 

Trim the fat off the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in the mix of egg, cornstarch, and 2 tablespoons oil.

 

Have all your vegies prepared ahead. Mix up the sauce ingredients. Heat about 2 to 2 ½ inches of oil to a large wok 350 to 360 deg. Fry the rice noodles, they will puff up immediately. It’s best to have enough oil to cover them or you will have to turn quickly to get them all puffed up. Remove with tongs to a paper towel lined bowl and set aside.

 

Add more oil if needed, make sure it’s hot enough and fry the marinated beef until browned well about 4 minutes. You can do in batches and remove to a paper towel lined bowl. Pour off the oil to a sauce pan.

 

Add 2 TBS. oil to the wok and reheat. Add in the carrots and stir for a few minutes then add the pea pods and stir a couple minutes. Add in the garlic and green onions and stir, and then add the beef and sauce. Stir for a few minutes to get all coated well with the sauce.  Place a lid on the wok and let steam a couple of minutes.

 

Serve over the rice noodles and good salad for a side. I had some vinegar marinated tomato, cucumber and onion salad with mine.

 

Note: I used 2 oz. of the rice noodles and it was plenty for two. This would serve four if you used four oz. of the noodles.

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