Mongolian Beef

Ingredients:
1 x kg of beef (flank or similar)
1 x bundle of green onions
1 x large onion
1 x garlic head
1 x handful of dried chilli
1 x tbsp of ground black pepper
1 x tbsp of baking soda
1 x tbsp of cornstarch
1 x splash of rice wine
1 x splash of soy sauce
1 x tbsp of sesame oil
1 x handful of dried rice noodles

Cooking:
– cut beef into 1-2 inch strips
– velveting the beef: marinade in rice wine, cornstarch, and baking soda. Make sure to mix thoroughly and let the meat absorb all the wine. ~30min. If the beef isn’t getting more plump and looking dry, add a few tbsp of more wine or water.
– on a hot pan or wok, coat the bottom with neutral oil and stir fry the beef for 30 sec. Add in the onion and green onions. Once they start carmelizing, add the soy sauce, rice wine, and sesame oil
– in a separate pot with hot oil (350 degrees F), place in a handful of rice noodles. They will puff up and turn crispy.
– plate the crispy noodles first and pour the cooked beef on top with sauce.

Enjoy!

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