Crispy Spicy Mongolian-Style Beef

Ingredients

For the Steak & Coating

• 1.5 lbs ribeye or NY strip, cut against grain into 1/2 inch thick slices
• 3 tablespoons cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon potato starch
• 1 tablespoon soy sauce
• Pinch of salt

For the Sweet-Savory-Inferno Sauce

• 3 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons brown sugar
• 5-6 Thai bird’s eye chilies, crushed
• 2 tablespoons sambal oelek
• 1 tablespoon Thai chili powder (prik pon)
• 2-3 cloves garlic, minced
• 1 inch ginger, minced
• 1 tablespoon sesame oil
• 1 tablespoon nam prik pao (Thai roasted chili paste) - optional

For the Base

• Rice stick noodles (thin variety)
• Vegetable oil for deep frying
• Green onions for garnish (optional)

Instructions

Prepare the Steak

1. Mix cornstarch, potato starch, baking soda, soy sauce, and salt in a bowl
2. Pat meat dry with paper towels
3. Toss meat in coating mixture until evenly covered but not heavily coated
4. Let rest 20 minutes at room temperature

Make the Sauce

1. Combine all sauce ingredients except sesame oil in a small saucepan
2. Heat over medium heat until slightly reduced and syrupy (about 5 minutes)
3. Keep warm until ready to use

Prepare Crispy Noodles

1. Heat oil to 350°F in a wok or deep fryer
2. Fry rice noodles in small batches until they puff up (takes seconds)
3. Remove and drain on paper towels
4. Set aside

Cook the Beef

1. Heat wok or heavy skillet until smoking hot
2. Add 2-3 tablespoons oil until shimmering
3. Sear meat in batches (do not overcrowd):
   • Cook 1-2 minutes per side
   • Look for deep brown crust while maintaining rare interior
4. Remove and let rest briefly

Assembly

1. Create a bed of crispy noodles on serving plate
2. Layer seared beef pieces on top
3. Pour hot sauce over everything
4. Finish with sesame oil
5. Garnish with sliced green onions if desired

Notes

• Pan must be extremely hot to achieve proper crust while keeping interior rare
• Don’t overcrowd the pan when cooking beef - work in batches if needed
• Sauce can be adjusted for heat level - current recipe is very spicy
• Best served immediately while beef is hot and noodles are crispy