Ingredients Jump to Instructions ↓

  1. Karen Adler FNGP13B.

  2. Yield: Serves 2-3

  3. 1 pounds Fresh rice noodles OR-

  4. Recipe rice noodle dough* --

  5. pounds Flank steak

  6. 1 pounds Green beans (or broccoli)

  7. 1 Green onion stalk

  8. 2 Garlic cloves -- crushed

  9. 1 Ginger chunk -- crushed

  10. A5(size of a quarter)

  11. 4 tablespoons Oil -- -OR-

  12. 5 tablespoons Oil

  13. 3 tablespoons Oyster sauce

  14. 2 teaspoons Sesame oil

  15. 2 teaspoons Light soy sauce MEAT MARINADE--

  16. 2 teaspoons Cornstarch

  17. 1 teaspoon Sherry

  18. 2 teaspoons Light soy sauce

Instructions Jump to Ingredients ↑

  1. *Recipe is included in this collection. PREPARATION: Slice flank steak across the grain in thin strips no more than ⅛ inch thick. Mix with meat marinade for ½ hour. String and cut green beans in 1½ inch length. Cut green onions the same length.

  2. Combine sauce mixture. Separate store bought rice noodles so they will not stick to each other. If you make your own noodles, cut them in ½ inch wide strips and separate them. COOKING: Stir fry green beans in 1 tbsp. oil for 3-4 minutes, adding 2 tbsp.

  3. water the last 2 minutes and cover. Set aside. Add 1 tbsp. oil and brown the garlic and ginger. Stir fry beef, : drizzle 1 tbsp. of oyster sauce on top. Set aside. Add 2 tbsp. oil and stir fry noodles, turning and adding a little water so they'll soften. It takes about 3-4 minutes. You may find you have to add more water or oil to keep a steady stream of steam to help soften the noodles. Add back the vegetables and meat. Add the rest of the oyster sauce, soy sauce and sesame oil. DO AHEAD NOTES: Do through preparation. COMMENTS: Rice noodles can be purchased in Chinatown by the pound. They come in sheets or pre cut. You can easily make your own rice noodles.

  4. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

  5. ~ - - - - - - - - - - - Recipe By :

  6. From: La Parilla The Mexican Grill By R


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