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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (1-pound) lean flank steak |
1/4 cup soy sauce, divided |
1 tablespoon plus 1 teaspoon cornstarch, divided |
1 1/2 tablespoons dry sherry |
1/4 cup plus 2 tablespoons vegetable oil, divided |
2 teaspoons sugar |
2 teaspoons rice wine vinegar |
2 teaspoons dark sesame oil |
2 ounces cellophane noodles, uncooked |
1 clove garlic, crushed |
4 dried red chile pepper pods |
1 cup shredded carrot |
1 cup shredded celery |
1/4 cup sliced green onions |
Directions:
1. Partially freeze steak. Slice with the grain into 2-inch-wide strips. Cut strips diagonally across the grain into 1/8-inch-wide slices; stack slices, and cut meat into thin shreds. Combine 1 tablespoon soy sauce, 1 tablespoon cornstarch, sherry, and 1 tablespoon vegetable oil. Add steak, and stir. Cover and marinate in refrigerator 1 hour. Combine sugar, vinegar, sesame oil, and remaining soy sauce and cornstarch.
2. Pour 1/4 cup vegetable oil around top of preheated wok, coating sides; heat at medium-high (375°) for 2 minutes or until hot. Add noodles, a small amount at a time, and stir-fry 2 to 3 seconds or until noodles expand and turn white. Remove and drain on paper towels. Transfer to a serving platter.
3. Remove steak from marinade. Discard marinade. Add steak and garlic to wok; stir-fry 5 minutes. Remove steak. Pour remaining 1 tablespoon oil around top of wok, coating sides. Add pepper pods; stir-fry 1 minute. Add carrot and celery; stir-fry 1 minute. Add vinegar mixture; cook, stirring constantly, 1 minute or until slightly thickened. Add steak; cook until thoroughly heated. Spoon over noodles; sprinkle with green onions.
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