- 4
Ingredients
- 1 lbs. fresh Shanghai noodles, or Japanese udon noodles
- 2 tab. Chinese rice wine
- 1 tab. hoisin sauce
- 1 teas. cornstarch
- 12 oz. flank steak, sliced into 1/4 inch strips
- 3 tab. dark soy sauce
- 1 tab. soy sauce
- 1/2 teas. sugar
- 2 tab. peanut oil
- 1/2 teas. minced garlic
- 1/2 teas. minced ginger
- 1/2 tea. minced green onions, plus 1 cup cut-o-a bias green onions
- 3 cups julienned Napa cabbage
- 1/2 teas minced jalapeno
Preparation
Step 1
In a large pot of boiling salted water, cook the noodles
until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat and marinate for 15 minutes.
In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tab. of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tab. of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. add the beef and stir to heat through. Serve immediately.