Mongolian Beef

Meat

• 1 pound venison (or your choice of meat)

Slice into thin strips (across grain) 

Marinade

• 1 teaspoon rice wine (or dry sherry)

• 1 tablespoon soy sauce

• 1 tablespoon vegetable oil

• 1 1/2 teaspoon sesame oil

• 1/4 teaspoon baking soda

• 1 teaspoon corn starch (or arrow root powder)

• 3 or 4 teaspoons granulated sugar (can use a little brown sugar)

Let meat sit in the marinade for at least an hour - if you have a foodsaver with canisters, let sit for at least 20 minutes 

• 4 cups oil for deep frying

• 1 1/2 ounce rice noodles 

• 1 tablespoon hoisin sauce

• 1 tablespoon hot bean sauce

• 1 teaspoon cornstarch (or arrow root powder)

• 1/2 cup water

• 8-10 green onions - chopped in 1 1/2 inch lengths

Optional:

• 1 cup of fresh snow peas

Heat oil in wok or large skillet over high heat (350 F).  Use a slotted spoon to lower a small amount of rice noodles in the oil for about 2 seconds - they'll puff up right away.  Fry all the noodles this way.

Remove all but a few tablespoons of oil (save for next time).  Stir-fry the marinated beef until just lightly browned, then remove (leave any oil in wok).  Add hoisin sauce, hot bean sauce cornstarch and water - bring to a boil over medium heat.  Add green onions (plus any optional ingredients) and meat - stir-fry for another minute.  Serve over the noodles.

Makes 4-6 servings or 2 big servings.