Mongolian Beef
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1 pound flank or round steak, thinly sliced in pieces 1-1/2″ long
2 cups vegetable oil for deep-frying
2-3 oz. rice vermicelli noodles
4 small red chiles, such as piquin or Thai
2 cloves garlic, minced
1 Tbsp. hoisin sauce
1 Tbsp. hot bean sauce
8 green onions, cut in 1-1/2″ strips
2 Tbsp. dark soy sauce
1 Tbsp. vegetable oil
1 Tbsp. rice wine or dry sherry
2 tsp. cornstarch
1 tsp. sesame oil
1/2 tsp. sugar
Instructions:
Slice the beef across the grain and at an angle into thin strips. Combine all the ingredients for the marinade in a bowl and mix well. Add the beef strips and marinate, at room temperature for an hour, or in the refrigerator for up to 4 hours.
Heat a wok until hot, add the oil and heat to a temperature of 375F. Gently loosen the roll of noodles with your fingers and break into 3 portions. Carefully lower one of the portions of the noodles into the oil with a slotted spoon and press under the oil for 2 seconds until puffed and crisp. Immediately remove the noodles from the wok and drain. Repeat with remaining noodles.
Pour off all but about 1-2 Tbsp. of the oil and reheat. Add the chiles and garlic and stir-fry for a minute. Add the beef and stir-fry until the meat is lightly browned.
Add the hoisin sauce, hot bean sauce, cornstarch and half a cup of water to the wok. Bring to a boil over medium heat and add the green onions. Simmer for a couple of minutes to thicken the sauce so it clings to the meat.
To serve, place the noodles on a platter and top with the meat.
Yields 4 to 6 servings.
Recipe by Nancy Gerlach.