Asian Flank Steak with Fried Chinese Noodles with Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons soy sauce |
3 tablespoons mirin |
6 tablespoons water |
2 teaspoons sesame oil |
1 teaspoon dried chili peppers |
2 tablespoons chopped fresh lemongrass |
1 tablespoon grated fresh ginger |
2 cloves garlic, smashed |
2 tablespoons chopped green onion |
1 teaspoon sesame seeds |
1/2 pound flank steak, cut into 1/2-inch thick slices against the grain |
3 tablespoons olive oil, plus 3 tablespoons |
2 tablespoons chinese black bean sauce |
1 green pepper, stemmed, cored, and julienned |
1 yellow pepper, stemmed, cored, and julienned |
1 red pepper, stemmed, cored, and julienned |
crushed garlic, in the skin |
i pack dry chinese curly egg noodles, boiled according to the package directions |
1 small bok choy cut into 1/2-inch slices |
Directions:
1. Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
2. In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
3. To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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