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1
Place the flank steak in a sealable plastic bag and add the beer.
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2
Marinade in the fridge for 2 hours, occasionally shaking the bag.
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3
While the steak is marinating prepare the sauce.
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4
Heat the sesame oil in a small saucepan over medium high heat.
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5
Add the ginger and garlic and cook for 1 minute.
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6
Add the soy sauce and water and bring to a boil.
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7
Add the brown sugar, molasses and Sriracha and continue to boil 5 minutes.
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8
Remove from the heat and set aside.
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9
When the beef has finished marinating, bring a large pot of salted water to a boil.
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10
Add the chow mein noodles and cook according to package directions.
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11
Drain and rinse well under cold water.
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12
Using a clean kitchen towel remove much of the water from the noodles.
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13
Line 2 plates with paper towels.
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14
Heat 2 tablespoons of the oil in an 8-inch cast iron pan or non-stick pan over medium heat.
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15
Add half of the noodles and spread them around evenly.
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16
Cook, without disturbing, for about 4 minutes, until light brown and crispy on the other side.
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17
Using a spatula lift a corner of the noodles.
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18
If the noodles have started to brown and crisp carefully flip the disc over.
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19
Remove the crispy noodles from the pan and place on the paper towel-lined plate.
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20
Add 2 more tablespoons of oil to the pan and repeat the process with the remaining noodles.
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21
Remove the beef from the marinade and discard the marinade.
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22
Dry the beef with paper towels.
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23
Cut into thin strips cutting across the grain.
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24
Toss the strips with the cornstarch.
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25
Line a baking tray or large plate with paper towels.
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26
Heat the remaining 2 cups of vegetable oil in a small saucepan with high sides over medium high heat.
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27
Attach a candy/deep fry thermometer to the side of the pot.
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28
Once the oil reaches 350 carefully place 3-4 pieces of the beef in saucepan.
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29
Cook for 1 1/2 minutes then remove with a slotted spoon and place on the paper towel-lined baking sheet.
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30
Repeat with the remaining beef, adjusting the heat to maintain the oil temperature at 350-375.
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31
Add the bok choy and 1/2 cup of water to a large frying pan over high heat.
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32
Steam for 3 minutes then remove from the heat.
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33
Toss the beef with 1/2 cup of the sauce.
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34
Cut each crispy noodle circle in half and divide them amongst the plates.
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35
Top with bok choy and Mongolian beef.
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36
Serve the remaining sauce on the side.
