Mongolian Beef

1. 1

   Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.

2. 2

   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. 3

   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. 4

   Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.

5. 5

   Serve over crispy bean threads (heat oil to 375u00b0F and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).

* Per serving · 4 servings · Values may vary.

No additional tips available.