Recipe courtesy of Benny Lin
Recipe courtesy of Benny Lin
Mongolian Beef
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- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1134
- Total Fat
- 81 g
- Saturated Fat
- 12 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 54 g
- Cholesterol
- 234 mg
- Sodium
- 610 mg
- Level: Intermediate
- Total: 1 hr 45 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1134
- Total Fat
- 81 g
- Saturated Fat
- 12 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 26 g
- Protein
- 54 g
- Cholesterol
- 234 mg
- Sodium
- 610 mg
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.
