Rice Noodles with Beef, Green Beans and Tomatoes

By HeatherS

Ingredients

• Marinade
• 1 tbsp soya sauce 15 mL
• 1 tbsp dark soya sauce 15 mL
• 1/2 tsp sugar 2 mL
• 2 tbsp dry sherry 25 mL
• 1/2 tsp freshly ground black pepper 2 mL
• 1 tbsp cornstarch 15 mL
• 12 oz sirloin steak, cut into thin strips 375 g
• 4 or 5 medium tomatoes 4 or 5
• 8 oz green beans, trimmed and sliced 250 g diagonally into 2-inch (5 cm) pieces
• 1 lb fresh flat rice noodles 500 g
• or 8 oz (250 g) broad vermicelli (broad rice stick noodles)
• 2 tbsp vegetable oil, plus oil for coating 25 mL
• noodles
• 1 small onion, sliced 1
• 2 tsp minced garlic 10 mL
• 2 tsp minced ginger root 10 mL
• 1/2 cup chicken stock 125 mL
• 1 tbsp hoisin sauce 15 mL
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

In a small bowl, combine ingredients for marinade and mix well. Add beef and set aside to marinate for 20 minutes or overnight in refrigerator.

Blanch tomatoes in boiling water for 30 seconds. Over a bowl, peel, core and seed them. Chop tomatoes into 2-inch (5 cm) cubes. Strain any accumulated juices from bowl and reserve. Place tomato chunks in a sieve over bowl. Sprinkle lightly with salt and set aside to drain.

In a pot of boiling salted water, cook beans until tender-crisp, about 4 minutes. Drain and set aside.

In a colander, break up fresh rice noodles by running hot water over them and separating strands by hand. (If using dried noodles, cover with boiling water and soak for 5 minutes; drain, coat with a little oil and set aside.)
In a nonstick wok or skillet, heat 1 tbsp (15 mL) of oil over high heat until just smoking. Add onion, garlic and ginger root; stir-fry until fragrant, about 30 seconds Add beef mixture and stir-fry until meat is cooked through, about 2 minutes. Transfer to a heatproof dish; and keep warm.

Add chicken stock and reserved tomato juice to pan and bring to a boil over medium-high heat. Add hoisin sauce and beans; stir, cover and cook for 2 minutes. Add tomatoes and stir for 1 minute. Remove vegetables with a slotted spoon, add to beef mixture and keep warm.

Add remaining 1 tbsp (15 mL) oil to liquid in pan. Add noodles and stir-fry until warmed through, about 2 minutes. Transfer to a serving platter. Return beef and vegetable mixture to pan, mix well and cook briefly until sauce is slightly thickened; season to taste with and pepper. Pour over noodles and serve immediately.