Mongolian beef tenderloin with crispy rice noodles
About this Recipe
Jeff White from Kobe Roux BBQ created this dish after tasting P.F. Chang’s version many years ago. This sweet and savory recipe will have your guests thinking you’re a culinary master after tasting it. Mongolian beef can utilize any cut of beef, but we used our beef tenderloin for an extra special experience.
- 1 Pound Beef Tenderloin, cut across the grain into 1/2″ strips
- 1 Large red bell pepper
- 1/2 Medium white onion
- 7 Each Green onions
- 3 Medium Yukon Gold potatoes
- 1 tsp Minced fresh garlic
- 1 tsp Minced fresh ginger
- 2 Eggs
- 2 Tbsp Soy sauce
- 2 Tbsp Corn starch
- 2 Tbsp rice wine or dry sherry
- 4 OZ. rice noodles (Asian market)
Trim and cut your beef. Mix the 2-eggs, soy sauce, corn starch and rice wine in a large bowl. Shuld be a thick mixture. Add beef and marinate for 3-hrs or overnight if possible.
Trim all veggies into bite-sized strips and set aside. Cut the potatoes into 1/2 inch cubes.
In a medium wok, add enough cooking oil to have at least a 2-inch depth. When oil reaches 375F, fry rice noodles. Remove from heat and fry potatoes. Remove and fry the beef until floating and well browned. Remove and discard oil.
Tip: Work the ingredients in small batches to keep your wok from becoming over-loaded. This ensures proper heating and searing.
Add 2-Tbsp cooking oil to a hot wok, then add ginger and garlic. stir fry for about 30-45 secs until fragrant. Add peppers and white onions, stir fry for about 3-mins.
Add potatoes and beef, stir fry for about 1-minute. Add about 1/4 cup of the Mongolian sauce and mix well. Remove from heat and serve over rice noodles.
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