Shaking Beef
Prepare everything ahead and have it to hand. The cooking process is extremely fast.
Marinade
1 lb flank or flap steak, cut into bite size chunks
1 tbsp garlic, minced
Marinate meat for 8-12 hours.
Garlic Noodles
1 lb egg noodles
3 oz unsalted butter
1.5 tsp sugar
1 tsp salt
1 tsp pepper
1.5 tsp of oil
Marinate meat for 8-12 hours.
Sauce
4 tsp rice-wine vinegar
4 tsp rice wine
1.5 tsp soy sauce
1.5 tsp fish sauce
1.5 tsp sugar
1/2 tbsp cold butter
Stir-Fry
1 tbsp oil
2 large shallots, sliced
2 scallions, trimmed and cut in 1-inch lengths
2 scallions, trimmed and cut in 1-inch lengths
Dipping Sauce
1/2 lime, juiced
1/8 tsp salt
1/8 tsp pepper
In a large, very hot wok, heat oil to smoking and sear meat quickly. Remove excess oil if necessary. Toss in aromatics and saute for only 30 seconds. Add only enough sauce to coat thoroughly without too much excess. Let the liquid come to a fast boil, then remove wok from heat and swirl in butter. Serve immediately over watercress or other bitter greens with lime dipping sauce.
1 lb egg noodles
3 oz unsalted butter
3 tbsp minced garlic
Sauce
1 tbsp soy sauce
1 tbsp granulated white sugar
1 tbsp oyster sauce
1.5 tbsp fish sauce
1 tbsp granulated white sugar
1 tbsp oyster sauce
1.5 tbsp fish sauce
3 tbsp grated Parmesan cheese
Boil noodles until barely al dente and drain. Whisk together sauce. Melt butter on low heat, then saute garlic until golden and fragrant. Do not burn. Remove from heat, add sauce, then toss with noodles and Parmesan. Serve hot immediately.
0 comments