Store-bought Korean barbecue sauce makes Mongolian Beef come together lightening fast.
Deborah Pankey | Staff Photographer
½ pound flank steak, thinly sliced
1 bunch (1.3 ounces) bean thread noodles or dry rice noodle
2 slices ginger, julienne
6-8 green onions, cut into 2-inch lengths
4 cups oil for frying
1½ teaspoon Chinese rice wine or dry sherry
¼ teaspoon salt
1 egg white
¼ teaspoon baking soda
1 tablespoon oil
Sauce (see note)
¼ teaspoon salt
1 tablespoon sugar
1 teaspoon sesame oil
2 teaspoon soy sauce
1 teaspoon cornstarch
¼ cup chicken broth
Put beef slices into a mixing bowl. Add rice wine, salt, egg white, baking soda and oil and mix well. Let it set for 10 minutes.
For the sauce: In a small bowl, combine salt, sugar, sesame oil, soy sauce, cornstarch and broth; set aside.
In a deep pot, heat 4 cups oil over medium-high heat; the oil should be very hot, almost at the smoking point. Add noodles and cook until they puff up. Remove to a plate lined with a paper towel to drain well then place on a large serving platter.
Drain all but 2 tablespoons oil from the wok and return heat to medium-high. Add ginger, green onions and beef and stir-fry for 2 minutes. Add sauce, mix well and cook for another 1½ minutes or until sauce thickens. Pour the beef over fried bean thread noodles to serve.
Cook's note: You can substitute Ying's Kitchen Korean Barbecue Sauce for the homemade sauce.
Ying Stoller, Ying's Kitchen
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