* Exported from MasterCook II *
 
                               Mongolian Beef
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  pound         Flank steak
                         -----MARINADE-----
    1      teaspoon      Rice wine or dry sherry
    1      tablespoon    Soy sauce
    1      tablespoon    Vege. oil
    1      teaspoon      Sesame oil
      1/4  teaspoon      Baking soda
    1      teaspoon      Cornstarch
      1/2  teaspoon      Sugar
                         -----FRYING AND SAUCE INGRED-----
    4      cups          Oil -- for deep frying
    1      ounce         Rice noodles
    1      tablespoon    Hoisin sauce
    1      tablespoon    Hot bean sauce
    1      teaspoon      Cornstarch
      1/2  cup           Water
   10                    Green onions -- chop 1 1/2
 
 Use a cleaver to slice beef across grain and at an angle into thin strips.
 Combine marinade ingredients in a med. bowl. Add beef strips; mix well.  Let
 stand at least 1 hr. Heat oil in a wok over high heat to 350.  Gently loosen
 roll of rice noodles with your fingers and break into 2 portions.  Carefully
 lower half the noodles into hot oil with a slotted metal spoon or in a lg.
 strainer and press under oil 2 seconds. Immediately remove puffed noodles from
 wok with slotted spoon or strainer; set aside to cool. Repeat with remaining
 half of rice noodle roll. Break cooled noodles into 2 lengths and arrange on
 a platter. Remove oil from wok except 5 tb Heat oil remaining in wok over high
 heat 30 seconds.  Stir-fry marinated beef until very lightly browned.  Remove
 with slotted spoon; set aside. Remove all but 2 tb. oil from wok. Add hoisin
 sauce, hot bean sauce, cornstarch and water to oil remaining in wok.  Bring to
 a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds.
 Spoon over noodles.  Makes 4-6 servings.  LISA CRAWLEY TSPN00B If you've never
 made the rice noodles before, you are in for a surprise. The literally explode
 in size in the oil and it is magic!! The oil has to be HOT or it won't work
 though.  The first time I did it on my own, I didn't have the oil hot enough,
 the noodles laid in the bottom of the wok and played dead!! Good Luck!