Mongolian Beef

Mongolian Beef, originally uploaded by Sweet Sugarplums.

MONGOLIAN BEEF

2/3 pound beef skirt steak, partially frozen
1 teaspoon sherry
1 tablespoon low sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
4 cups canola oil, for frying
1 ounce rice noodles
1 tablespoon hoisin sauce
1 tablespoon chili sauce, or hot bean sauce
1 teaspoon cornstarch
1/2 cup water
8 green onions, 8-10

Slice beef with the grain into long strips, forming 1-inch by 1-inch elongated rectangles. Cut at an angle into thin squares, about 1/8 - 1/4 inch thick

Combine marinade ingredients in a medium bowl, add beef strips. Mix well. Let stand for at least an hour, stirring occasionally.

Heat oil in a wok. Oil is ready when a strand of rice noodle puffs immediately when dropped into the oil. Divide the rice noodles in half. Use a slotted spoon to lower half of the rice noodles into the hot oil. The noodles should puff and rise to the surface immediately. Remove from the wok and drain on paper towels. Repeat process with remaining half of the noodles. Sprinkle lightly with salt, if desired, while still hot.

Remove all but 5 tablespoons of oil fromthe wok. Heat over high heat for 30 seconds. Stir-fry the beef until it is halfway cooked. Remove with a slotted spoon, set aside.

Remove all but 2 tablespoons oil from wok. Add hoisin sauce, hot bean sauce,and water to oil in wok. Bring to a boil over medium heat Stir in slurry of cornstarch mixed with about a tablespoon of water. Add green onions and cooked beef. Stir-fry for 30 seconds. Spoon over noodles. Serves 4 to 6.

Adapted from Chinese Cookery by Rose Cheng and Michele Morris

Nutrition Facts:
Per Serving: 229 Calories; 13g Fat (50.3% calories from fat); 16g Protein; 12g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.