1 package Chinese flat rice noodles
1 pound beef
4 baby bok choy (optional)
2-3 cups bean sprouts (optional)
3-5 stalks of green onion
sesame oil
2 tablespoon soy sauce
3-4 tablespoons oyster sauce
pepper to taste
veggie/olive oil for cooking
1. Open up your package of noodles. You can buy them precut. I unravel the noodles with my hands. My dad doesn't do that, but I wanted to see if it made a difference. I think that it was helpful, but not totally necessary because the noodles do separate as they are cooking.
2. Slice your beef into small pieces. You can use something lean like round or go for something more fatty like a ribeye. Marinate with 1 teaspoon soy sauce and a 1/2 teaspoon sesame oil. Note: I tried to use cornstarch here and that's why the meat looks pale. The texture came out bad in the end...don't do it!
3. Wash the baby bok choy and cut however you like, in large chunks or small slices.
4. Slice the bulb of the green onion finely and slice the tops of the green onion into 1-inch pieces.
5. Heat 3 tablespoons of oil in a large pan/wok on high heat. Toss in the meat. When the meat is still pink, add 1 tablespoon of oyster sauce. Cook, stirring every 30 seconds or so until it has browned on the outside. Set aside in a bowl. In another small bowl, mix 1 tablespoon soy sauce, 3-4 tablespoons oyster sauce, and 1 tablespoon water. 
6. Add another 2 tablespoons of oil. Add the bulb of the green onion. Let it cook for about 30 seconds then add in the boy choy. Stir so that it is evenly coated with oil. When the leaves start to wilt, add in the noodles. Stir occasionally; if you stir it around too much the noodle will start to break apart. Add pepper and use a spoon to drizzle the sauce mixture over the noodles, then stir it, then add more sauce, then stir it. After the noodles cooks for a minute, add the beef back in. Keep adding the sauce until the noodles are flavored as you like it. The noodles will become soft when they are cooked. That's all there is to it.
No comments:
Post a Comment