Mongolian Beef and Vermicelli
2 min readThis delicious recipe, which features tangy stir-fried beef on a bed of crispy rice noodles gives the popular P.F. Chang’s dish a run for its money.
Serves 4-6
Ingredients
1 pound sirloin or flank steak
3 tablespoons dark soy sauce, divided
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 tablespoon cornstarch
8 ounces rice vermicelli noodles
1 bunch leeks
2 tablespoons hoisin sauce
1 ⁄2 teaspoon sugar
1 ⁄2 teaspoon chili sauce
2 garlic cloves, minced
1 1 ⁄2 teaspoons cornstarch
2 tablespoons water
1 1 ⁄2 cups oil for frying
1. Slice the beef across the grain into thin slices. Add 2 tablespoons dark soy sauce, sherry, sesame oil, and cornstarch, adding the cornstarch last. Marinate the beef for 30 minutes. Soak the rice vermicelli in hot water for 15–20 minutes to soften. Drain thoroughly.
2. Wash the leek bunch, and cut into slices about 1 1 ⁄2 inches long. Mix together the hoisin sauce, sugar, chili sauce, and 1 tablespoon dark soy sauce. Set aside.
3. Heat 1 1 ⁄2 cups oil to 350°F in a preheated wok. When the oil is hot, add the rice vermicelli. Deep-fry until they puff up and turn crispy. Remove and drain on paper towels.
4. Remove all but 2 tablespoons oil. When oil is hot, add the garlic and stir-fry until aromatic. Add the beef and stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.
5. Add more oil, if necessary. Add the leeks to the wok. Stir-fry for about 1 minute. Add the sauce to the middle of the wok. Mix the cornstarch and water and add to the sauce, stirring to thicken. Bring to a boil. Add the beef back into the wok and mix all the ingredients together. Serve over the rice noodles.
