===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:17)             Number: 349
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Mongolian Beef                 Conf: (37) Home Cooki
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          Mongolian Beef

          2/3 lb. beef flank steak
          Marinade:
          1 t. rice wine or dry sherry
          1 T. soy sauce
          1 T. vegetable oil
          1 t. sesame oil
          1/4 t. baking soda
          1 t. cornstarch
          1/2 t. sugar
          Other Ingredients:
          4 c. oil for deep frying
          1 oz. rice noodles
          1 T. hoisin sauce
          1 T. hot bean sauce
          1 t. cornstarch
          1/2 c. water
          8-10 green onions, chopped in 1 1/2 inch lengths or 1 large
            onion, cut in squares
          1 large bell pepper, cut in squares

          Use a cleaver to slice beef across grain and at an angle
          into thin strips.  Combine marinade ingredients in a
          medium bowl.  Add beef strips and mix well.  Let stand at
          least 1 hour.  Heat oil in a wok over high heat to 350
          degrees.  Gently loosen roll of rice noodles with your
          fingers and break into 2 portions.  Carefully lower half
          the noodles into hot oil with a slotted metal spoon or in
          a large strainer and press under the oil for 2 seconds.
          Immediately remove puffed noodles from wok with a slotted
          spoon or strainer and set aside to cool.  Repeat with
          remaining half of rice noodle roll.  Break cooled noodles
          into 2 inch lengths and arrange on a platter.  Remove oil
          from wok except 5 Tablespoons.  Heat oil remaining in wok
          over high heat 30 seconds.  Stir fry marinated beef until
          very lightly browned.  Remove with a slotted spoon and set
          aside.  Remove all but 2 tablespoons oil from wok.  Add
          hoisin sauce, hot bean sauce, cornstarch and water to oil
          remaining in wok.  Bring to a boil over medium heat.  Add
          green onions or onion, cooked beef and bell pepper.  stir
          fry 30 seconds.  Spoon over noodles.  Serves 4-6.

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