1 pound home made noodles or
1 pound Wang brand Vermicelle
3 cups vegetables like white cabbage and carrot, cut in ¼ inch julienne
1 medium size onion, cut into half moon slices
1 lb beef, cut against the grain into ¼ inch strips, flank steak or skirt steak recommended
2 cloves garlic, minced
¼ cup vegetable oil
soy sauce (optional)
Sauté the vegetables, onion and garlic together until they are crisp-tender. Add the beef and stir-fry just until it looses its raw color. Season with salt and pepper and set aside.
In a non-stick pan, heat the remaining 2 tbl of oil and toss in the noodles to coat with the hot oil, add a quarter cup of water, cover the pan and let them steam for a few minutes until the water evaporates and they are almost tender. Add the vegetables and meat back into the pan, add a bit more water, cover and stir-fry together. Taste again for salt and pepper and serve. Because Mongolian food is greatly impacted by China, this dish is often seasoned with soy sauce rather than salt.