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August 1999 Issue
The Chinese Way
by Philip R. Gantt
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Mongolian Beef

This is one of my favorite dishes to order when visiting a Chinese restaurant. Each chef will prepare this dish a little differently. I have combined the best aspects from various restaurants to produce my own version of this recipe. You can spice this dish up by using more red pepper flakes or keep it milder by using less.
  • 1 lb. thinly sliced beef (I prefer to use sirloin), cut against grain
  • ½ cup boiled rice noodles (rice vermicelli)
  • 4 Scallions, French cut (cut diagonally to release the flavor)
  • 2 T. soy sauce
  • ½ tsp salt
  • 1 tsp. sugar
  • 1 T. sherry
  • 3 T. hoisin sauce
  • 1 T. oyster sauce
  • ¼ cup chicken broth
  • ½ tsp. dry red pepper flakes
  • 3 T. peanut oil
  • 1 T. sesame oil
  • ½ tsp. chopped garlic
  • ¼ tsp. black pepper
Prepare the rice noodles by boiling in a quart of water for about 2 to 3 minutes or until tender. Once cooked, heat the wok, add the oil and wait until the oil is very hot. Carefully toss in the rice noodles. The noodles will expand very quickly. Stir them quickly so that they become crispy. Remove the noodles from the wok and set aside in a serving dish.

Have the meat prepared by cutting across grain into strips about 2 inches long and very thin. Add the sugar, sherry, chicken broth and soy sauce to the Hoisin and Oyster sauce, mix and set aside. Put the garlic and meat into the wok and stir constantly until the meat is browned, about 2 minutes. Finally, add the Hoisin and broth mixture, pepper flakes and scallions. Continue stirring for about 1 additional minute. Add a little more sherry if desired and a little black pepper. Serve the meat on top of the crispy noodles and serve.


  • Yields: 6 servings
  • Preparation Time: 15 minutes

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