Mongolian Beef over Lettuce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I didn't have any Saifun Bean Threads so I used Chinese Noodles and was so glad I did. They gave this dish a 3 dimensional crunch along with the lettuce and water chestnuts that was thoroughly enjoyed. The sauce was great on the lettuce. Ingredients:
1 (5 1/3 ounce) package dynasty saifun bean threads |
1 chicken bouillon cube |
4 teaspoons cornstarch |
2 tablespoons dynasty hoisin sauce |
1 tablespoon dynasty szechwan chili sauce |
1 tablespoon kikkoman soy sauce |
3 teaspoons vegetable oil, divided |
1 lb lean tender beef, cut into 1/2 inch cubes |
5 green onions with tops, cut into 1/2 inch lengths |
1 (8 ounce) can dynasty water chestnuts, drained and coarsely chopped |
4 cups packed shredded iceberg lettuce |
Directions:
1. Soften 1 bundle saifun as pkg. directs. Drain; rinse with cold water and drain well. Coarsely chop and set aside. Save remaining saifun for use another time.
2. Dissolve bouillon in 1/2 cup boiling water. Add 1/2 cup cold water. Mix in cornstarch, hoisin, chili and soy sauces; stir until cornstarch dissolves.
3. Heat large frying pan, preferably nonstick over high heat. Add 1 1/2 teaspoons oil; coat inside of pan. Add half the beef. Stir-fry 3 minutes or until lightly browned. Remove from pan. Repeat cooking procedure with remaining 1 1/2 teaspoons oil and beef. Return all beef to pan.
4. Mix in green onions & tops, water chestnuts, saifun and chili sauce mixture. Cook and stir 2 minutes, or until thickened.
5. Remove from heat. Line serving plate with lettuce. Spoon beef mixture over lettuce. Toss at table as desire.
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