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Mongolian Beef

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Prep Time 2 hrs
Cook Time 15 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4


  • Wok skillet



  • 2 tablespoons rice wine
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon hoisin sauce
  • 1 tablespoon honey
  • 2 teaspoons grated ginger


  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 1 tablespoon hot bean paste
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 2 tablespoons water
  • 1-1/2 tablespoons cornstarch


  • 1-1/2 pounds flat iron steak thinly sliced
  • 1/4 cup corn starch
  • cooking oil
  • 1 large onion chopped
  • 1 bunch scallions chopped
  • Rice vermicelli dried or steamed rice


  • Thinly slice the steak against the grain and marinate in the marinade for a few hours or overnight.
  • Drain off the marinade and save it.
  • Coat the drained steak in cornstarch, shaking off excess.
  • Add the reserved marinade to the additional sauce ingredients.
  • Stir-fry the beef in oil in a wok and drain.
  • Stir-fry the onion in a tablespoon of oil,then add the cooked beef, scallion and cooking sauce.
  • Cook until thickened.
  • Fry the dried rice vermicelli (separate it into a single layer so it doesn't clump) in hot oil, it will puff up pretty much immediately; drain. Don't cook ahead, cook the stir-fry first.
  • Serve the stir-fry alongside or on top of the crisp noodles. Or serve with rice.


From the kitchen of palatablepastime.com
Keyword Beef, onions
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