MONGOLIAN BEEF

Plated Mongolian Beef atop of bed of Mai Fun Noodles

INGREDIENTS:

1 lb. Flank Steak, thinly sliced against the grain

MARINADE:

3 Egg Whites

1 Tbsp. Cornstarch

SAUCE:

¼ cup Soy Sauce

1- 1/2 Tbsps. Sugar

1 tsp. Bean Sauce

1 tsp. Sesame Oil

6 Scallions

1 tsp. Crushed dried Chili Peppers

3 cloves Garlic, crushed

THICKENER:

1 – 1/2 tsps. Cornstarch

2 tsps. Water

Mai Fun Noodles

DIRECTIONS:

Prepare the Marinade by beating the Egg Whites with the tablespoon of Cornstarch until smooth and lump free.
Coat the Meat with the Marinade and set aside until ready to cook.
Mix together the ingredients for the Sauce; set aside.
Mix the Cornstarch with the Water until well blended.
Slice the Scallions into 1” lengths.
Heat about 2 cups of Vegetable or Peanut Oil in wok or skillet until very hot.
Fry the Mai Fun Noodles; they should puff up very quickly. (DO NOT OVERCOOK!) Drain on paper towels.
Cook the Meat in small batches in the Hot Oil, stirring constantly. Remove with a bamboo strainer or slotted spoon and drain on paper towels.
Remove all but 2 Tablespoons of the Oil; cook the Sauce mixture for about 2 minutes.
Add the Beef, Scallions, then the Cornstarch mixture. Stir until well mixed.
Arrange the Mai Fun Noodles on a serving platter and top with the Beef.