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  • Beef Stir Fry Over Golden Pancakes

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    Beef Stir Fry Over Golden Pancakes
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 Tbsp. Chinese rice wine (or possibly dry sherry)
    • 1 Tbsp. soy sauce (or possibly dark soy sauce)
    • 2 tsp cornstarch
    • 1 tsp chopped garlic
    • 1 tsp chopped ginger
    • 1/4 c. chicken stock (or possibly canned chicken broth)
    • 2 Tbsp. oyster-flavoured sauce (or possibly Sa cha sauce)
    • 2 tsp chili garlic sauce
    • 2 tsp cornstarch
    • 1/8 tsp freshly-grnd white pepper
    • 1/8 tsp sesame oil
    • 3 Tbsp. vegetable oil
    • 1/2 pkt fresh thin Chinese egg noodles (abt 8 ounce)
    • 1/4 lb flank steak sliced thinly across the grain
    • 2 Tbsp. vegetable oil approximately
    • 1/2 x onion sliced thinly
    • 1/2 lb asparagus tough ends trimmed, and stalks cut 1" pcs - (abt 1 c.)

    Directions

    1. Stir the rice wine, soy sauce, cornstarch, garlic and ginger together in a bowl till the cornstarch is dissolved. Toss the beef slices gently in the marinade to coat. Let stand for 10 to 30 min.
    2. For the Sauce: Stir the stock, oyster-flavored sauce, chili garlic sauce, cornstarch, pepper and sesame oil together in a bowl till the cornstarch is dissolved. Set aside.
    3. For the Golden brown Pancakes: Cook the noodles in a large pot of boiling salted water according to package directions. Drain well, rinse under cold water and drain again.
    4. Heat a 10- to 12-inch nonstick frying pan over medium-high heat till warm. Add in 1 Tbsp. of the oil and swirl to coat the bottom. Spread the noodles in an even layer in the pan and cook, pressing lightly from time to time to make a hard cake. Cook till the bottom is golden, about 5 min. Turn the cake over. Drizzle 1 Tbsp. of the remaining oil around the edges of the pan and cook till the second side of the noodle cake is golden, 3 to 4 min. Transfer noodles to a warmed serving plate.
    5. For the Dish: Heat a wok over high heat till warm. Add in 1 Tbsp. of the oil, swirling to coat the sides. Add in the meat and stir-fry till meat is no longer pink, 1 1/2 to 2 min. Remove from the pan. Add in onion and stir-fry till almost tender, about 1 minute. Add in the asparagus and cook, stirring, till tender-crisp, about 2 min. Return the meat to wok. Pour in the sauce and bring to a boil; continue cooking till slightly thickened.
    6. Spoon beef asparagus stir-fry over the crispy noodle cake.
    7. This recipe yields 4 servings.

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