Mongolian Beef Ramen Food

MONGOLIAN BEEF

Steps:

• Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.
• In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well.
• Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.

MONGOLIAN BEEF-RAMEN SKILLET

Steps:

• Cut steak across the grain into thin slices, then cut each slice into 1-inch pieces; place in medium bowl. Add cornstarch and bouillon; toss until meat is evenly coated with cornstarch mixture. Let stand 10 min.
• Meanwhile, discard Seasoning Packets from soup mixes. Cook Noodles as directed on package; drain. Rinse noodles under cold running water; drain again.
• Heat oil in large skillet on medium-high heat. Remove meat from cornstarch mixture; shake gently to remove excess cornstarch mixture. Add meat to skillet, in batches; cook and stir 4 min. or until evenly browned. Remove from skillet.
• Add dressing, onions, garlic and ginger to skillet; cook and stir 2 min. Add sugar and water; mix well. Bring to boil; simmer on medium low heat 2 to 3 min. or until sauce is thickened, stirring constantly.
• Add noodles to ingredients in skillet along with the meat; cook and stir 1 min. or until meat is done and all ingredients are heated through.

MONGOLIAN BEEF

Steps:

• For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
• For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
• For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
• Transfer to a platter and garnish with the scallion greens.