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Mongolian Beef
Total:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min
Yield:
2 servings
Level:
Intermediate
Total:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil. 

In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well. 

Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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