Mongolian Beef

1. 1

   Trim the fat of the flank steak and cut into thin pieces against the grain.

2. 2

   Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.

3. 3

   In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up.

4. 4

   Drain the noodles and set to the side.

5. 5

   Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak.

6. 6

   Stir for 3 to 4 minutes, and then remove from the heat and drain well.

7. 7

   Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef.

8. 8

   Cook for 2 to 3 minutes.

9. 9

   Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes.

10. 10

    Remove from the heat and serve over the rice noodles.

11. 11

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

12. 12

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.