| 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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