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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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