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Mongolian Beef
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Submitted by:
Jimmy |
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This is a classic Asian hot and spicy beef dish with tons of flavor |
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INGREDIENTS:
- 2 pound(s) , Round Steak Cut into Strips
- 1 cup(s) , Scallions Sliced
- 1 tablespoon(s) , Garlic Chopped
- 2 tablespoon(s) , Sesame Oil
- 3 tablespoon(s) , Peanut Oil
- 1/2 cup(s) , Dry Sherry
- 1/2 cup(s) , Soy Sauce
- 1 teaspoon(s) , Cayenne Pepper
- 1 tablespoon(s) , Cornstarch Dissolved in 1/4 Cup of Water
- 1 pound(s) , Chinese Noodles
- 1/2 cup(s) , Vegetable Oil
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| Instructions: |
Boil Chinese noodles and drain [ Boil 5 minutes for fresh, 20 minutes for dry spaghetti.] Heat vegetable oil in a non-stick skillet or wok until hot. Divide the noodles into four portions and brown on both sides. Set these aside to drain on paper toweling.
Heat the sesame oil and peanut oil in the skillet or wok and add the beef and garlic. Brown quickly [stir fry] and add the scallions and stir fry for about 30 seconds. Add soy sauce, sherry, cayenne pepper and cornstarch and cook until you have a thick rich sauce. Add the green scallion tops and serve over the pan fried noodles. |
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