Mongolian Beef 3

Ingredients:

3/4 lb Flank steak

Meat Marinade:

2 Egg whites, lightly beaten

1 tbl Cornstarch

2 tsp Oil

1 tsp Sherry

1/2 tsp Salt

3 dsh White pepper, more or less

Sauce Mixture:

4 tbl Kikkoman (or equivalent) soy sauce

1 1/2 tbl Sugar

1 tbl Dark soy sauce

1 tbl Sesame oil

1 tbl Sherry

1 tsp White vinegar

1/2 tsp Hot bean sauce

1/2 tsp Sweet bean sauce

1 tsp Dried chili pepper, crushed

3 tbl Garlic, minced

1/2 oz(1 small package or less) bean thread noodles

6 lrg Green onions, cut into 1-inch lengths

5(or less for mild) dried chili peppers

2 cup Oil

1 tsp Cornstarch mixed with 2 tsp Water

Cooking Instructions:

Cut flank steak cross-grain into 1/8-inch slices. Mix with meat marinade. Combine sauce ingredients. Cooking: In wok, heat 1 1/2 cups oil to very hot. Deep fry bean threads (they will puff up instantly). (Warning: Do only a few of the DRY bean threads - alias cellophane noodles - at a time; they expand dramatically.) Set fried bean threads aside on paper toweling. Add the remaining 1/2 cup oil (this is to cool down the oil already in the wok). Make sure it is now no hotter than 250 deg Farenheit. To test, place a piece of beef in the oil. It should just Barely sizzle. Deep fry beef in two separate batches until just done, about 10 seconds. Drain off all but 2 T oil. Throw in the 3 or so dried chili peppers (if desired). Pour in sauce mixture and let it reduce for 2 minutes over high heat. Add beef and stir until well mixed. If the sauce appears a bit thin, add a little of the cornstarch/water mixture to thicken. Add green onions for 15 seconds. Place beef on top of bean threads and serve.

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