30 January 2019

Mongolian Beef (Martin Yan's Chinatown Cooking, modified)

Marinade:
2T water
1T soy sauce
1T oil
1tsp minced ginger
2tsp cornstarch

3/4# flank or tri-tip steak, sliced 1/4" thick across the grain (1#)

Sauce:
2T soy sauce
2T sugar
2tsp Chinese Rice wine or dry sherry
1 1/2tsp Chinese black vinegar or balsamic vinegar
1tsp hoisin sauce
1tsp chili bean sauce or chili garlic sauce

Oil for deep frying
2oz dried bean thread noodles

1 leek, halved and cut into 2" pieces
5 green onions, trimmed & cut into 2" lengths (diced)

Mix marinade ingredients, cut beef into 2" pieces and marinate 20 minutes.

Combine sauce ingredients.

Gently separate (to loosen the strands) and deep fry bean thread noodles at 375*F until they puff and expand, about 5 seconds. Drain and put on serving platter.

Stir-fry beef until barely pink, 2-3 minutes. Remove to a plate.

Stir-fry leek and onions til wilted, about 30 seconds. Add sauce and beef and stir-fry until beef is heated through and coated with sauce, 1-2 minutes. Spoon over noodles.

We were short some ingredients, so steamed some veg and served over rice.