This vibrant Chinese-inspired dish features tender flank steak strips marinated for maximum flavor, served over dramatic puffed rice noodles. The beef is stir-fried to a light brown before being tossed in a glossy, aromatic sauce made from hoisin, hot bean paste, and fresh green onions. The contrast between the chewy, savory meat and the light, airy noodles creates a delightful texture experience. It’s a perfect weeknight dinner that feels special enough for guests, bringing authentic home-style flavors to your table without requiring hard-to-find ingredients.
Mongolian Beef Tspn00 B
Description
This vibrant Chinese-inspired dish features tender flank steak strips marinated for maximum flavor, served over dramatic puffed rice noodles. The beef is stir-fried to a light brown before being tossed in a glossy, aromatic sauce made from hoisin, hot bean paste, and fresh green onions. The contrast between the chewy, savory meat and the light, airy noodles creates a delightful texture experience. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests, bringing authentic home-style flavors to your table without requiring hard-to-find ingredients.Ingredients
Directions
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Slice the flank steak against the grain at a sharp angle into thin strips.
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In a medium bowl, combine 1 tsp rice wine (or dry sherry), 1 tbsp soy sauce, 1 tbsp vegetable oil, 1 tsp sesame oil, 1/4 tsp baking soda, 1 tsp cornstarch, and 1/2 tsp sugar to create the marinade.
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Add the beef strips to the marinade, mix well to coat evenly, and let stand for at least 1 hour.
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Heat 4 cups of oil in a wok over high heat until it reaches 350ðF (177ðC).
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Gently loosen a roll of rice noodles with your fingers and break it into two portions.
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Carefully lower half of the rice noodles into the hot oil using a slotted metal spoon or large strainer, pressing them under the oil for just 2 seconds until they puff up.
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Immediately remove the puffed noodles and set aside to cool; repeat the process with the remaining half of the noodles.
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Break the cooled puffed noodles into 2-inch lengths and arrange them on a serving platter.
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Remove most of the oil from the wok, leaving about 5 tablespoons. Heat the remaining oil over high heat for 30 seconds.
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Stir-fry the marinated beef in the hot oil until just lightly browned, then remove with a slotted spoon and set aside.
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Remove all but 2 tablespoons of oil from the wok.
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Add 1 tbsp hoisin sauce, 1 tbsp hot bean sauce, 1 tsp cornstarch, and 1/2 cup water to the remaining oil in the wok.
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Bring the sauce mixture to a boil over medium heat, stirring constantly.
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Add 10 chopped green onions (cut into 1 1/2" pieces) and the cooked beef to the sauce.
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Stir-fry for 30 seconds until the sauce thickens and coats the beef.
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Spoon the beef and sauce mixture over the arranged rice noodles and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 205.1kcal
- % Daily Value *
- Total Fat 12.1g19%
- Saturated Fat 5.1g26%
- Cholesterol 62.0mg21%
- Sodium 54.5mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 21.9g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a cleaver or very sharp chef's knife to slice the beef thinly against the grain for maximum tenderness.
Be extremely careful when deep-frying the rice noodles; they puff up almost instantly. Do not leave them in the oil longer than 2 seconds or they will burn.
If you cannot find rice noodles, you can serve the beef over steamed white rice or regular lo mein noodles, though the texture will differ.
Baking soda in the marinade helps tenderize the beef and gives it a slight velvety texture. Do not omit it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to maintain texture.
