Pot-Browned Noodles With Beef and Leeks Recipe

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Ingredients:

Serving

1/2 lb flank steak , trimmed of fat and sliced thin
1 tbsp soy sauce
2 tsp cornstarch
1 1/2 tsp vegetable oil
1/2 tsp brown sugar
3/4 lb leek, trimmed, cleaned and sliced in 2-inch lengths
1/2 lb fresh chinese egg noodles
1 1/2 tsp dark brown sesame oil
1 tsp kosher salt
9 tbsp oil
1 tbsp chinese rice wine or 1 tbsp pale sry sherry wine
2 1/2 tsp brown sugar
2 tsp soy sauce
1 1/2 tsp hoisin sauce
1/2 tsp dark brown sesame oil
1/2 tsp kosher salt

Directions:

Slice beef into thin, 2 long strips.
Combine soy sauce, cornstarch, vegetable oil and brown sugar and pour over beef. Cover tightly with plastic wrap and marinate an hour at room temperature or several hours to overnight in the refrigerator.
Rinse the leeks thoroughly to remove all the sand and grit. Cut them into 2 lengths (white and about 2 of green), and slice about 1/4 wide.
Cook the noodles, only 3-5 minutes (longer for dried spaghetti) , until cooked but still firm. Drain in a colander and rinse with cold water until thoroughly chilled. In a lint-free clth, roll and pat the noodles dry. Put them in a plastic bad and toss with sesame oil and salt, and refrigerate until ready to use.
In a wok or large skillet, stir-fry the beef in 2 T of oil.
Heat a heavy, 12- or 13-inch skillet over high heat. Add 5 T of oil and swirl around until bottom and sides of skillet are coated. When the oil is very hot, coil the noodles evenly over the bottom of the pan, press down with a spatula, and cover the pan.
Cook for 5-7 minutes until the bottom is nicely browned. Turn the noodles over like a pancake, press down, cover and cook another 5-7 minutes. (You may need to add another T of oil.).
While the second side of the noodles brown, whisk together the rice wine, 2 t of brown sugar, soy sauce, hoisin sauce and sesame oil.
Heat a wok over high heat. Add the remaining 2 T of oil and wait until the oil is fully hot. Add leeks to the wok and stir-fry for about 30 seconds. Lower heat to medium, sprinkle in the salt and remaining sugar, cook 40 seconds.
Add the meat to the pan, toss briskly to combine the beef and leeks. Add the liquids and stir to combine. Raise the heat to high for 5-10 seconds to bring the liquids to a boil, stirring all the time. Turn off the heat and over the wok.
Turn the browned noodle onto a large plate, top the noodles with the beef and leeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	696.18 Kcal (2915 kJ)
Calories from fat	372.7 Kcal
		% Daily Value*
Total Fat	41.41g	64%
Cholesterol	86.22mg	29%
Sodium	1306.62mg	54%
Potassium	500.88mg	11%
Total Carbs	57.23g	19%
Sugars	7.55g	30%
Dietary Fiber	3.55g	14%
Protein	22.46g	45%
Vitamin C	10.2mg	17%
Iron	5.3mg	29%
Calcium	89.5mg	9%

Amount Per 100 g
Calories	276.55 Kcal (1158 kJ)
Calories from fat	148.05 Kcal
		% Daily Value*
Total Fat	16.45g	64%
Cholesterol	34.25mg	29%
Sodium	519.05mg	54%
Potassium	198.97mg	11%
Total Carbs	22.74g	19%
Sugars	3g	30%
Dietary Fiber	1.41g	14%
Protein	8.92g	45%
Vitamin C	4.1mg	17%
Iron	2.1mg	29%
Calcium	35.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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