Rice Wine-Marinated Mongolian Beef Rice Wine-Marinated Mongolian Beef
Featured Product:
Steak
Ingredients
- ¾-pound Salt & Sear™ flank steak, thinly sliced across the grain
- 3 tablespoons soy sauce, divided
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 2½ tablespoons cooking oil, divided
- 2 tablespoons garlic, minced
- 10 small, dried red chiles
- Green onions
- 2 tablespoons hoisin sauce
- 1 package (16 ounces) rice noodles
Cooking Instructions
- In 13 x 9-inch dish, combine 2 tablespoons soy sauce, rice wine and cornstarch. Add beef, and coat. Cover and let marinate at least 10 minutes.
- Place wok or skillet over high heat until hot. Add 2 tablespoons oil, swirling to coat sides.
- Add beef and stir-fry until meat reaches 145°F on internal meat thermometer for medium doneness. Remove meat from pan.
- Add remaining ½ tablespoon oil to wok or skillet, swirling to coat sides. Add garlic and chiles. Cook until fragrant.
- Add green onions and stir-fry 1 minute. Return meat to wok or skillet and add hoisin sauce and remaining soy sauce. Cook until heated through.
- Serve over crispy rice noodles. (In 6-quart stockpot, heat oil to 375°F and deep-fry rice noodles until puffy. Then, drain onto paper towel.)
