Rice Wine-Marinated Mongolian Beef

Flank steak marinated in rice wine, with a stir-fry preparation.

Instructions

In 13 x 9-inch dish, combine 2 tablespoons soy sauce, rice wine and cornstarch. Add beef, and coat. Cover and let marinate at least 10 minutes.

Place wok or skillet over high heat until hot. Add 2 tablespoons oil, swirling to coat sides.

Add beef and stir-fry until meat reaches 145°F on internal meat thermometer for medium doneness. Remove meat from pan.

Add remaining ½ tablespoon oil to wok or skillet, swirling to coat sides. Add garlic and chiles. Cook until fragrant.

Add green onions and stir-fry 1 minute. Return meat to wok or skillet and add hoisin sauce and remaining soy sauce. Cook until heated through.

Serve over crispy rice noodles. (In 6-quart stockpot, heat oil to 375°F and deep-fry rice noodles until puffy. Then, drain onto paper towel.)

Difficulty

¾-pound Sterling Silver® flank steak, thinly sliced across the grain

3 tablespoons soy sauce, divided

2 tablespoons Chinese rice wine or dry sherry

1 tablespoon cornstarch

2½ tablespoons cooking oil, divided

2 tablespoons garlic, minced

10 small, dried red chiles

Green onions

2 tablespoons hoisin sauce

1 package (16 ounces) rice noodles