Recreate Chinese Restaurant Favorites at Home | Yan Can Cook | KQED

Marinate beef with soy sauce, cornstarch, a tiny bit of wine, and white pepper for 30 minutes to 2 hours, or overnight if possible.

Chop garlic and red bell pepper, trimming the white part off the bell pepper.

Heat a wok and add 1 to 2 teaspoons of cooking oil until hot.

Add chopped garlic and a lot of dried chili to the hot oil, stirring to release flavor.

Add the marinated beef to the wok, tossing it to stir-fry.

Add chopped green onion and red bell pepper to the beef in the wok, continuing to stir.

Add a few drops of chili oil and sesame seed oil to the mixture.

Add hoisin sauce and a tiny bit of soy sauce to the beef mixture, stirring to combine.

Deep fry cellophane noodles in hot oil until they come up, then remove them from the oil.

Transfer the fried noodles to the center of a serving dish and top with the Mongolian beef.

Equipment Needed

Dietary

Allergens