Serves: 4
Conversion Chart: Here >>
Ingredients:
1/2 lb. dried wide rice noodles
3 Tbsps. dark soy sauce
2 tsps. dry sherry or Chinese rice wine
1 tsp. cornstarch
1/2 lb. flank steak, thinly sliced across the grain
1/2 cup beef broth
2 tsps. oyster sauce
2 Tbsps. vegetable oil
1-1/2 cups sliced onions
3 green onions, cut into 1-inch pieces
Procedure:
1. Soak the noodles in warm water until softened, about 30 minutes; drain.
2. Combine 1 tablespoon of the dark soy sauce, the rice wine, and cornstarch in a small bowl; add the beef and stir to coat. Let stand for 10 minutes.
3. Combine the beef broth, oyster-flavored sauce and the remaining 2 tablespoons dark soy sauce in a bowl. Set the sauce aside.
4. Heat wok over medium-high heat. Add the oil, swirling to coat the sides. Add the onions and stir-fry for 1 minute. Add the flank steak and the green onions; stir-fry until the beef is no longer pink, about 1 to 2 minutes. Add the noodles to the wok and toss gently. Add the sauce toss to coat evenly. Continue to cook for about 2 minutes more. Serve immediately.
Recipe Type: Authentic
Recipe Author: Chef Martin Yan
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.yancancook.com/menus/40/week40_entree03.html
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