---------- Recipe via Meal-Master (tm) v8.04
       Title: Mongolian Beef  Tspn00b
  Categories: Chinese, Main dish
       Yield: 6 servings
       2/3 lb Flank steak
   :          MARINADE-----
         1 ts Rice wine or dry sherry
         1 TB Soy sauce
         1 TB Vege. oil
         1 ts Sesame oil
       1/4 ts Baking soda
         1 ts Cornstarch
       1/2 ts Sugar
   :          FRYING AND SAUCE
   :          INGRED-----
         4 c  Oil -- for deep frying
         1 oz Rice noodles
         1 TB Hoisin sauce
         1 TB Hot bean sauce
         1 ts Cornstarch
       1/2 c  Water
        10    Green onions -- chop 1 1/2
   Use a cleaver to slice beef across grain and at an
   angle into thin strips. Combine marinade ingredients
   in a med. bowl.  Add beef strips; mix well. Let stand
   at least 1 hr. Heatoil in a wok over high heat to 350.
   Gently loosen roll of rice noodles with your fingers
   and break into 2 portions. Carefully lower half the
   noodles into hot oil with a slotted metal spoon or in
   a lg. strainer and press under oil 2 seconds.
   Immediately remove puffed noodles from wok with
   slotted spoon or strainer; set aside to cool. Repeat
   with remaining half of rice noodle roll. Break cooled
   noodles into 2 lengths and arrange on a platter.
   Remove oil from wok except 5 tb Heat oil remaining in
   wok over high heat 30 seconds. Stir-fry marinated beef
   untilvery lightly browned. Remove with slotted spoon;
   set aside. Remove all but 2 tb. oil from wok. Add
   hoisin sauce, hot bean sauce, cornstarch and water to
   oil remaining in wok. Bring to a boil over med. heat.
   Add green onions and cooked beef. Stir-fry 30 seconds.
   Spoon over noodles. Recipe By     :
   From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
   Oct 1996 21:35:19 +0800 (