Beef Stir-Fry Over Noodle Pancake
saturday was little zen’s first birthday party (kim chee salad and lumpia oh joy!) and sunday was little jayden’s christening (kim chee salad and lumpia oh joy again!).
the birthday boy.
i had a great time, and managed to avoid watching the superbowl altogether. (well, almost altogether.) little kids are adorable. especially the cute kind.
and i’ve been cooking too, of course:
linguine with clams and bagna cauda butter
parmesan roasted asparagus
tunisian fried tuna pastries with egg
mango salad with shrimp and avocado
vietnamese rice-paper rolls
crab fried rice
beef stir-fry over golden pancake
mushrooms and baby bok choy with fried garlic
Here’s the recipe for the beef stir-fry over the noodle pancake, which has become one of my favorite recipes:
Marinade:
1 tablespoon dry sherry
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon garlic
1 teaspoon ginger
1 lb sirloin, sliced thin
Sauce:
1/4 cup chicken broth
2 tablespoons oyster sauce
1 teaspoon chili-garlic sauce
2 teaspoons cornstarch
1/8 teaspoon pepper
1/8 teaspoon sesame oil
8 ounces fresh thin Chinese egg noodles
1/2 onion, thinly sliced
1 lb asparagus, trimmed and cut into 1 inch pieces
1. Marinate beef; stir sherry, soy, cornstarch, garlic and ginger. Toss beef to marinate. In a seperate bowl, mix chicken broth, oyster sauce, chili-garlic sauce, cornstarch, pepper and sesame oil together. Set aside.
2. Cook noodles in large pot, according to directions. Drain, rinse under cool water, drain again.
3. Heat skillet over medium high heat. Add 1 tablespoon of oil and coat. Spread noodles evenly and cook, pressing lightly from time to time to form a cake, until bottom is golden brown, about 5 minutes. Turn cake over. Drizzle one tablespoon oil on bottom and cook other side. Transfer to plate.
4. Heat wok over high heat and add remaining tablespoon of oil. Add meat and stir fry until no longer pink. Remove from wok. Add onion to wok and stir fry for two minutes. Add asparagus and cook for three minutes.
5. Return meat to wok, pour in sauce and bring to boil. Cook until slightly thickened, about two minutes. Spoon over noodle pancake and serve.
The food looks amazing…
I love your blog!
khaili mamnun!
I NEED the recipe for that mango salad with shrimp and avocado. Pretty please.
Would you give us the recipes. PLEASE.
it all looks yummy!
thanks all. anonymous – which recipes exactly would you like?
cindy – here’s the recipe for the mango salad:
1 head romaine lettuce
1 dozen shrimp, peeled
salt and pepper
1 T olive oil
1 firm mango, peeled
1 firm avocado, peeled
grated zest and juice of 1 lime
1 shallot, minced
2 T white wine vinegar
1/2 t grated ginger
1 jalapeno, seeded and minced
1/4 c extra-virgin olive oil
1. slice the washed and dried romaine thinly and place in a medium bowl.
2. cut the shrimp in half lengthwise and season with salt and pepper. in a small skillet, saute the shrimp in the 1 T olive oil over medium-low heat. as soon they’re done cooking, remove and add to the lettuce.
3. cut the mango into slices about 1/4-inch thick. repeat the same with the avocado, and sprinkle with a few drops of lime juice. add to salad bowl with lettuce and shrimp.
4. put the shallot in a small bowl with the vinegar, remaining lime juice, ginger, and jalapeno. season with salt and let sit for 15 minutes or so. whisk in the extra-virgin olive oil and lime zest. add to the salad and toss gently to blend.
mariam dear….
can you give me the recipe for that delish-looking linguine with clams and bagna cauda butter?
thanks..