MONGOLIAN BEEF

1 lb. beef flank steak, sliced thin across the grain

MARINADE:
1 tbsp. light soy sauce
1 tbsp. dry sherry or Chinese rice wine
1/2 tsp. freshly grated ginger
4 c. peanut oil for deep-frying

FOR STIR-FRYING:
1 tbsp. peanut oil
2 cloves garlic, sliced thin
4 green onions, sliced into 2-inch diagonal pieces
1 tsp. hoisin sauce
Pinch of MSG, optional
1/4 tsp. ground white pepper
Deep-fried saifun or cellophane noodles

Marinate meat in soy, wine and ginger. Mix well and let sit for 15 minutes. Drain meat well. Separate meat into individual pieces. In wok or deep pan heat deep frying oil to 375 degrees. Add meat all at once and stir a bit to separate. Remove after 1 minute and allow meat to drain in a colander. Remove oil from wok.

Heat wok again and add oil for stir-frying. Add garlic and green onions and stir-fry for just a moment. Add hoisin sauce, optional MSG and pepper. Add meat. Stir-fry until hot. Serve over deep-fried saifun or cellophane noodles. It is very dramatic.

Makes 4 servings as part of a Chinese meal.

SOURCE : www.cooks.com