Mongolian Beef
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
39
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Egg1 tsp
Cornstarch140 g
Rice Noodle (cooked)1 tbsp
Garlic (ground)1 cup
Sugar1 tsp
Ground Black Pepper3 tsps
Soy SauceDirections:
1
Trim the fat of the flank steak and cut into thin pieces against the grain
2
Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil
3
In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up
4
Drain the noodles and set to the side
5
Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak
6
Stir for 3 to 4 minutes, and then remove from the heat and drain well
7
Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef
8
Cook for 2 to 3 minutes
9
Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes
10
Remove from the heat and serve over the rice noodles