Wednesday, November 5, 2014: A WONDERFUL CHINESE DISH

Chinese cuisine is the favorite around our house.  We love to try different Chinese restaurants, and our favorite is China Lee’s Buffet right here in Ocala.  But it’s also nice to have a few special Asian dishes in your arsenal to make for a special night at home.  This one certainly fits the bill!  Given to me by my friend Tsai (who is a fabulous cook who was born in China), it’s better than any I’ve had at any the many restaurants we’ve tried.  Just have your chop sticks ready!

MONGOLIAN BEEF

3 tablespoons soy sauce
2 tablespoons chinese rice wine
1 teaspoon cornstarch
3/4 lb flank steaks, thinly sliced across the grain
2 1/2 tablespoons cooking oil
2 tablespoons garlic, minced
10 small dried red chilies
10 green onions, cut into 3-inch pieces
2 tablespoons hoisin sauce

Combine 2 tbs soy sauce, rice wine, and cornstarch. Add beef to coat. Let marinade for at least 10 minutes.

Place a wok over high heat until hot. Add 2 tbs oil, swirling to coat sides. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes. Remove meat from pan.

Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add garlic and chilies. Cook until fragrant. Add green onions and stir-fry for 1 minute.

Return meat to wok and add hoisin sauce and soy sauce, cook until heated through.

Serve over crispy bean threads (heat oil to 375 degrees and deep fry bean threads/rice noodles until puffy, then drain onto paper towel).