Beefy Fried Rice Noodles

For a different flavor, replace the oyster sauce in the chicken broth mixture with 1 tablespoon of hoisin sauce.

Ingredients

12pound beef flank or sirloin steak

2 teaspoons oyster sauce

1/2 teaspoon salt

4teaspoon baking soda

4-5ounces medium-width rice stick noodles

1red bell pepper

1tablespoon oyster sauce

2 tablespoons dark soy sauce

1teaspoon sugar

2 cup chicken stock or broth

4-5 cups oil for frying

14cup cornstarch

1teaspoon finely chopped ginger

2garlic cloves, finely chopped

1cup mung bean sprouts, rinsed and drained

1. Cut the beef across the grain into thin strips about 2 inches long. Add the oyster sauce, salt, and baking soda. Marinate the beef for 30 minutes.

2. Soak the rice noodles in hot water for 20 minutes or until they are softened. Wash the pepper, re-move the seeds, and cut into thin strips about 2 inches long.

3. Combine the oyster sauce, dark soy sauce, sugar, and chicken stock. Set aside.

4. Heat 4 cups of oil in the wok to 375F. Lightly dust the marinated beef with the cornstarch. Deep-fry the beef in the hot oil for a few minutes, until it turns light brown. Drain on paper towels.

5. Remove all but 3 tablespoons oil from the wok or heat 3 tablespoons oil in a second wok or heavy skillet. When oil is hot, add the ginger and garlic and stir-fry until aromatic. Add the red pepper and stir-fry until it is tender and has a bright color(stir-fry in 2 batches, if necessary). Add the bean sprouts. Push the vegetables up to the side, add the sauce, and bring to a boil.

6. Turn down the heat slightly and add the noodles. Stir-fry briefly and add the beef. If necessary, add a bit of water. Mix everything through and serve hot.

qingquang

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