Mongolian Beef

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Karen Eng uses flank steak for her version of Mongolian Beef.   JOE LEWNARD | Staff Photographer

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1 pound flank steak

2 tablespoons cornstarch

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1 tablespoon soy sauce

1 egg, beaten

2 ounces bean thread (vermicelli or rice sticks)

2 cups oil

10 green onions, cut into 1½-inch pieces

1 tablespoon finely shredded ginger

Sauce

1 tablespoon soy sauce

1 tablespoon dry sherry

1 teaspoon sugar

1 teaspoon sesame oil

Pinch white pepper

Finely dice the meat and shred into bite size pieces. In a nonreactive bowl combine the cornstarch, soy and egg; add beef and marinate 15-30 minutes.

For the sauce: In a small bowl, whisk the soy sauce, sherry, sugar and sesame oil; set aside.

In a large deep pot, heat the oil to 350 degrees. Add a few pieces of bean threads to see if noodles puff up. When they do, add the rest of the noodles and cook until they puff; remove with a slotted spoon to a plate.

Add the beef to the pot and fry 1 minute; remove with a slotted spoon to a plate.

Add 1 tablespoon oil to a hot wok; add green onions and ginger and stir fry 30 seconds. Stir in beef and sauce and stir fry for 1 minute. Pour over fried bean threads.

Serves four.