| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese, Main dish | 6 | Servings |
INGREDIENTS
| 2/3 | lb | Flank steak |
| 1 | ts | Rice wine or dry sherry |
| 1 | tb | Soy sauce |
| 1 | tb | Vege. oil |
| 1 | ts | Sesame oil |
| 1/4 | ts | Baking soda |
| 1 | ts | Cornstarch |
| 1/2 | ts | Sugar |
| 4 | c | Oil; for deep frying |
| 1 | oz | Rice noodles |
| 1 | tb | Hoisin sauce |
| 1 | tb | Hot bean sauce |
| 1 | ts | Cornstarch |
| 1/2 | c | Water |
| 10 | Green onions; chop 1 1/2" |
INSTRUCTIONS
MARINADE FRYING AND SAUCE INGRED Use a cleaver to slice beef across grain and at an angle into thin strips. Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let stand at least 1 hr. Heat oil in a wok over high heat to 350. Gently loosen roll of rice noodles with your fingers and break into 2 portions. Carefully lower half the noodles into hot oil with a slotted metal spoon or in a lg. strainer and press under oil 2 seconds. Immediately remove puffed noodles from wok with slotted spoon or strainer; set aside to cool. Repeat with remaining half of rice noodle roll. Break cooled noodles into 2" lengths and arrange on a platter. Remove oil from wok except 5 tb Heat oil remaining in wok over high heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove with slotted spoon; set aside. Remove all but 2 tb. oil from wok. Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds. Spoon over noodles. Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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