Ingredients
-
3
-
2
-
1
-
3/4
-
2 1/2
-
2
-
10
-
10
-
2
-
-
-
-
-
-
Directions
Umami Mongolian Beef, A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents’ restaurant., I have come back to your recipe for a second time! It is so tasty! Umai yo! Thank you for sharing your family recipe. Even Japanese loves your recipe! Your parent’s restaurant must be very successful!! I hope to find some more of your recipe. {Maybe, you have mei fun recipe?!} Thank you, I never can seem to follow a recipe, ever. I always have to change things up. This time, I actually followed the recipe exactly (almost) except that in addition to the green onions I sliced up a red onion and also added fresh mushrooms for my hubby. Everyone in the family loved it, my son and husband both said its a keeper! and my daughter just kept shoveling it in her mouth. 😉 Very excellent dish.
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Steps
|
1
Done
|
Combine 2 Tbs Soy Sauce, Rice Wine, and Cornstarch. Add Beef to Coat. Let Marinade For at Least 10 Minutes. |
|
2
Done
|
Place a Wok Over High Heat Until Hot. Add 2 Tbs Oil, Swirling to Coat Sides. Add Beef and Stir-Fry Until No Longer Pink, 1 1/2 to 2 Minutes. Remove Meat from Pan. |
|
3
Done
|
Add Remaining 1/2 Tbs Oil to Wok, Swirling to Coat Sides. Add Garlic and Chilies. Cook Until Fragrant. Add Green Onions and Stir-Fry For 1 Minute. |
|
4
Done
|
Return Meat to Wok and Add Hoisin Sauce and Soy Sauce, Cook Until Heated Through. |
|
5
Done
|
Serve Over Crispy Bean Threads (heat Oil to 375f and Deep Fry Bean Threads/Rice Noodles Until Puffy, Then Drain Onto Paper Towel). |
