Preparation time is 20 minutes, cooking time is 2 hours 10 minutes
Preparation is easy
Yield: 6
Ingredients
- 2-3 lbs of flank steak
- 1 teaspoon Rice wine – (5ml)
- 1tablespoon Soy sauce – (15ml)
- 1 tablespoon vegetable oil – (15ml)
- 1 teaspoon Sesame oil – (5ml)
- ½ teaspoon Sugar – (2.5ml)
- 4 cups Oil – for deep frying – (1000ml)
- 1 oz Rice Noodles – (30ml)
- 1 tablespoon Hoisin Sauce – (15ml)
- 1 tablespoon Hot Bean Sauce – (15ml)
- 1 teaspoon Cornstarch – (5ml)
- ½ cup water – (125ml)
- 10 green onions, chopped 1 ½ inch thick ½ cup carrots – thinly ribbon (or to taste) – (125ml)
- ½ cup fresh snow peas – shelled (or to taste) – (125ml)
Directions
- In a medium bowl combine all marinade ingredients together. Slice beef into thin strips by cutting across the gain and at an angle. Place the meat in the marinade and mix well so that the meat is well coated. Let marinate for at least 1 hour.
- In a Wok, heat oil to 350°F.
- Using your fingers, gently loosen rolls of the rice noodles and break into 2 portions. Place the one portion of the rice noodles in a metal slotted spoon or spider and carefully lower them into the oil for a 2 second count. The rice noodles with puff out very quickly. Immediately remove the puffed rice noodles from oil, set aside and cool. Repeat with remaining noodles.
- Break cooled rice noodles into 2-inch lengths and arrange on a large serving patter.
- Remove all but 5 tablespoons of oil from Wok and let the oil get hot again. Stir-Fry marinade beef until lightly brown, remove with slotted spoon and set aside.
- Remove 3 tablespoons of oil from the Wok. Add hoisin sauce, hot bean sauce, cornstarch and water to the Wok. Bring to boil over a medium heat, add green onions, carrots, peas and cooked beef and Stir-Fry for another 15–30 seconds. Spoon over arranged noodles and serve.