Rice Wine Marinated Mongolian Beef

Rice Wine Marinated Mongolian Beef

Servings: 4

A Pan-Fry/Stir-Fry/Marinate recipe with Harris Teeter Reserve Angus Sirloin, Reserve Angus Flank or Reserve Angus Inside skirt



  • 1 ¾ pound Harris Teeter beef flank steak, thinly sliced across the grain
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon cornstarch
  • 2 ½ tablespoons cooking oil, divided
  • 2 tablespoons garlic, minced
  • 10 small dried red chiles
  • Green onions, as desired
  • 2 tablespoons hoisin sauce
  • 1 package (16 ounces) rice noodles


  1. In a 13 x 9-inch dish, combine 2 tablespoons soy sauce, rice wine and cornstarch. Add beef, and coat. Cover, and let marinate at least 10 minutes.
  2. Place a wok or skillet over high heat until hot. Add 2 tablespoons oil, swirling to coat sides.
  3. Add beef, and stir-fry 1 ½ to 2 minutes until no longer pink or until meat reaches 145° F on an internal meat thermometer for medium doneness. Remove meat from pan.
  4. Add remaining ½ tablespoon oil to wok or skillet, swirling to coat sides. Add garlic and chiles. Cook until fragrant.
  5. Add green onions, and stir-fry 1 minute. Return meat to wok or skillet, and add hoisin sauce and remaining soy sauce. Cook until heated through.
  6. Serve over crispy rice noodles. (In a 6-quart stockpot, heat oil to 375° F and deep-fry rice noodles until puffy. Then, drain onto paper towel.)