"Blazing" Big Rice Noodles With Beef
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
40
Spice
59
Sweetness
69
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Dark Soy Sauce1 tsp
Cornstarch1 cup
Chicken Broth (fresh)2 tbsps
Oyster Sauce1.5 tbsps
Light Soy Sauce2 tsps
Red Wine Vinegar1.5 tsps
Sugar1 cup
Peanut2 tsps
Ginger (chopped fresh)2 tsps
Garlic (chopped fresh)3 tbsps
Red Bell (thinly sliced strips)1 cup
Green (sliced scallion)Directions:
1
Mix the beef with the dark soy sauce, salt, cornstarch, and the 1/2 teaspoon sesame oil, and set aside
2
Mix 1/4 cup of the broth, the oyster sauce, light soy sauce, vinegar, dark soy sauce, and sugar; set aside
3
Heat about a cup of oil in a wok or skillet and when hot but not smoking, add the beef and cook, stirring, until the meat starts to change color (it should be pink)
4
Remove with a slotted spoon to drain
5
Remove the oil from the pan and reserve
6
Heat a wok or skillet to hot and add 4 tablespoons of the reserved oil, and swirl the oil around the pan
7
When hot, add the noodles, spread out over the bottom of the pan, and let cook for 2 to 3 minutes, until lightly browned
8
Flip and cook for another 1 to 1 1/2 minutes
9
Push the noodles aside, and add the jalapenos, black beans, ginger, and garlic
10
Stir briefly, then toss with the noodles
11
When fragrant, add the red pepper, scallions and bok choy, and continue to toss
12
Add the oyster sauce mixture and toss to coat
13
Re-add the beef and stir briefly
14
Add the remaining broth and continue to stir and cook until most of the liquid is gone
15
Remove to a plate and serve sprinkled with the green scallion slices, the sesame oil, and the black pepper
16
Photograph by Zeva Oelbaum