Ingredients
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1 lb beef flank steak, partially frozen
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1/3 cup water
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2 tablespoons rice wine
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1 tablespoon hoisin sauce
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1 tablespoon spicy brown bean sauce
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1 tablespoon soy sauce
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2 teaspoons cornstarch
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1 teaspoon sesame oil
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peanut oil (or other preferred)
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4 garlic cloves, minced
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2 cups green onions, cut into 1 inch pieces on the diagonal
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3 -4 ounces bean thread noodles (Sai Fun)
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hot cooked rice (optional, if desired)
Instructions
- Trim fat from partially frozen beef, and slice thinly across the grain into thin strips.
- Prepare a sauce in a small bowl of water, rice wine, hoisin sauce, bean sauce, soy sauce, cornstarch, and sesame oil; stir well and set aside.
- Prepare Sai Fun: Heat several inches of oil in a wok or fryer.
- Pull bean thread noodles apart slightly and drop into hot oil and stand back a bit; almost immediately they should puff up enormously (so don't put in very many at a time).
- When they have done this, lift them from the oil and drain on paper toweling and begin stir-fry.
- Pour one tbsp of oil into wok heat to hot but not smoking; add garlic and stir-fry briefly; add green onion and stir-fry until onions are tender, remove from wok.
- Add more oil to wok if needed; add the beef to wok and stir-fry about 2-3 minutes, then stir in sauce and cook until thick and bubbly.
- Add onions back to wok and stir everything together.
- To serve, place some of the"Sai Fun" (crispy noodles) on the plate and cover with a portion of the stir-fry.
- Serve this immediately, as if it sits too long, the noodles start to get soggy.
- Serve with rice also, if desired.