Mongolian Beef

Total Time:
1 hr 45 min
25 min
1 hr
20 min

2 servings

  • 1 (16-ounce) flank steak
  • 1 egg
  • 1 teaspoon cornstarch
  • 3 cups plus 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying
  • 5 ounces cooked rice noodles
  • 1 tablespoon ground garlic
  • 3/4 cup (3/4-inch long) scallion slices, green and white parts
  • 1/4 cup sugar
  • 1 teaspoon ground black pepper
  • 3 teaspoons soy sauce
  • 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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