Plated Mongolian Beef atop of bed of Mai Fun Noodles














1 lb. Flank Steak, thinly sliced against the grain



3 Egg Whites

1 Tbsp. Cornstarch



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



1 – 1/2 tsps. Cornstarch                                                           

2 tsps. Water


Mai Fun Noodles





  • 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.


               Yield:  6 Servings

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