Ingredients
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1/4 cup sherry wine or 1/4 cup white grape juice
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2 1/2 tablespoons gingerroot, finely grated
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2 tablespoons soy sauce
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2 tablespoons peanut oil
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1 tablespoon brown sugar
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1 tablespoon cornstarch
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2 large garlic cloves, crushed
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1/2 teaspoon red pepper flakes
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12 ounces flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
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1 lb bok choy, thinly sliced crosswise
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4 large scallions, thinly sliced
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2 medium carrots, peeled and cut into 1/4 inch slices
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4 cups beef stock (I would use more...at least a cup more)
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2 cups water
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1/3 cup hoisin sauce
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4 ounces soba noodles
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chinese hot pepper oil, to taste
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3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
Instructions
- Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
- Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
- Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!