Mongolian Beef and Baby Bok Choy Stir-Fry with Crispy Chow Mein Noodles
- 1 pound of flank steak
- 1 bottle of beer (any kind)
- 1 tablespoon sesame oil
- One 2-inch piece of ginger, julienned
- 3 cloves of garlic, sliced
- 1/2 cup of soy sauce
- 1/2 cup of water
- 3/4 cup of brown sugar
- 1 tablespoon molasses
- 1-3 teaspoons Sriracha, to taste
- 1 1/2 cup chow mein noodles
- 2 cups plus 4 tablespoons vegetable oil, divided
- 2 tablespoons cornstarch
- 1/2 pound baby bok choy, each bunch cut in half
- Place the flank steak in a sealable plastic bag and add the beer.
- Marinade in the fridge for 2 hours, occasionally shaking the bag.
- While the steak is marinating prepare the sauce.
- Heat the sesame oil in a small saucepan over medium high heat.
- Add the ginger and garlic and cook for 1 minute.
- Add the soy sauce and water and bring to a boil.
- Add the brown sugar, molasses and Sriracha and continue to boil 5 minutes.
- Remove from the heat and set aside.
- When the beef has finished marinating, bring a large pot of salted water to a boil.
- Add the chow mein noodles and cook according to package directions.
- Drain and rinse well under cold water.
- Using a clean kitchen towel remove much of the water from the noodles.
- Line 2 plates with paper towels.
- Heat 2 tablespoons of the oil in an 8-inch cast iron pan or non-stick pan over medium heat.
- Add half of the noodles and spread them around evenly.
- Cook, without disturbing, for about 4 minutes, until light brown and crispy on the other side.
- Using a spatula lift a corner of the noodles.
- If the noodles have started to brown and crisp carefully flip the disc over.
- Remove the crispy noodles from the pan and place on the paper towel-lined plate.
- Add 2 more tablespoons of oil to the pan and repeat the process with the remaining noodles.
- Remove the beef from the marinade and discard the marinade.
- Dry the beef with paper towels.
- Cut into thin strips cutting across the grain.
- Toss the strips with the cornstarch.
- Line a baking tray or large plate with paper towels.
- Heat the remaining 2 cups of vegetable oil in a small saucepan with high sides over medium high heat.
- Attach a candy/deep fry thermometer to the side of the pot.
- Once the oil reaches 350 carefully place 3-4 pieces of the beef in saucepan.
- Cook for 1 1/2 minutes then remove with a slotted spoon and place on the paper towel-lined baking sheet.
- Repeat with the remaining beef, adjusting the heat to maintain the oil temperature at 350-375.
- Add the bok choy and 1/2 cup of water to a large frying pan over high heat.
- Steam for 3 minutes then remove from the heat.
- Toss the beef with 1/2 cup of the sauce.
- Cut each crispy noodle circle in half and divide them amongst the plates.
- Top with bok choy and Mongolian beef.
- Serve the remaining sauce on the side.
flank steak, sesame oil, ginger, garlic, soy sauce, water, brown sugar, molasses, sriracha, noodles, vegetable oil, cornstarch, choy
Taken from www.foodandwine.com/recipes/mongolian-beef-and-baby-bok-choy-stir-fry-with-crispy-chow-mein-noodles (may not work)