Stir Fried Rice Noodles with Sliced Beef
MEDIUM 30 MINUTES
• 8 oz beef (prefer beef with a little fat)
• 4 Chinese mushrooms (optional)
• 1 clove garlic
• 8 oz bean sprouts
• 20 oz fresh rice noodles
• 2 stalks of green onions
• 1 tsp sugar
• 2 tsp soy sauce
• 1 tsp cornstarch
• 3 tbsp water
• ¼ tsp baking soda
• 2 tsp oil (add in last)
• 1 tbsp sugar
• 1 tsp light soy sauce
• 2 tbsp dark soy sauce
• A little ground pepper
• ½ tbsp sesame oil
• 1 tsp cooking wine
1 Wash, dry and slice the beef across the grain. Marinate beef for 10 minutes then add in oil to marinate for 5 more minutes.
2 Remove stems from mushrooms, wash and slice thinly.
3 Wash bean sprouts. Chop garlic into fine pieces. Wash and section green onions into 3 cm length pieces.
4 Separate rice noodles into individual pieces.
5 Put all seasonings, except the wine, in a small bowl to mix well.
6 Heat wok until it's very hot, then add 1 tbsp of oil. When oil is hot, add beef to stir fry. Remove beef from wok when beef is about 70% cooked. Put it aside for later use.
7 Heat wok with 2 tbsp oil to saute garlic. Add mushrooms, stir fry until it’s softened (may add a little water if needed). Add bean sprouts, stir fry for 1 minute. Add beef slices, sizzle with cooking wine, mix well. Season with ½ tsp salt, stir fry to mix well, then remove from wok. Drain extra sauce and set aside.
8 Reheat wok, add 2 tbsp oil. When oil is hot, saute rice noodles for 2 minutes or until softened. Add beef and vegetables back to wok, stir fry and mix well. Pour in the mixed seasonings and toss evenly.
9 Sprinkle green onion, mix well. Dish up and serve hot.