Ingredients Jump to Instructions ↓

  1. 2/3 pound flank steak --marinade--

  2. 1 teaspoon rice wine or dry sherry

  3. 1 tablespoon soy sauce

  4. 1 tablespoon vegetable oil

  5. 1 teaspoon sesame oil

  6. 1/4 teaspoon baking soda

  7. 1/2 teaspoon sugar --frying and sauce--

  8. 4 cups oil -- for deep frying

  9. 1 ounce rice noodles

  10. 1 tablespoon hoisin sauce

  11. 1 tablespoon hot bean sauce

  12. 1 teaspoon cornstarch

  13. 1/2 cup water

  14. 10 green onions -- chop

  15. 1 1/2"

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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