A quick and delicious meal any time of year, you can substitute snow peas for sliced zucchini or bell peppers. This time around, I used the Frieling Black Cube wok.
- 10 ounces wide, flat rice noodles, medium to extra large width
- 1/2 lb beef flank steak, trimmed
- 3 tsp cornstarch
- 2 tsp Chinese rice wine or dry sherry
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 1 Tbsp dark soy sauce
- 2 tsp chili-garlic sauce
- 2 tsp sugar
- 3 Tbsp canola oil
- 2 tsp minced garlic
- 1 cup sliced sweet onions, such as Vidalia
- 5 ounces snow peas, ends snapped off and strings removed
- 1 cup loosely packed fresh Thai basil, or sweet basil leaves
- 3 Tbsp chopped cilantro
In a large pot of boiling water, cook the noodles until pliable, but still firm, about 5 minutes. Drain, rinse in cold water and set aside to drain again.
With your knife vertical to the cutting board, cut with the grain along the full length of the meat into long strips, about 2 inches wide. Slice the long pieces against the grain into 1/8-inch thick pieces.
In a medium mixing bowl, whisk together the cornstarch and wine, then add the beef and mix thoroughly.
In a separate small mixing bowl, combine the oyster sauce, fish sauce, soy sauce, chili sauce, and sugar. Stir to dissolve the sugar.
In a wok or stir-fry pan, heat the oil over high heat; do not let the oil smoke. Add the garlic and stir until it sizzles. Add the well-stirred beef mixture and stir a few times to separate, then add the onions and cook, stirring, until the beef is partially cooked, about 2 minutes. Add the snow peas and basil and stir for about 30 seconds. Sprinkle the noodles with a few tablespoons of tap water to loosen; drain, and add it to the pan. Add the ouster sauce mixture and cook, stirring, another minute or so until the meat is done, but not dry. Transfer to a serving platter, garnish with cilantro if using, and serve immediately.
Serves 3-4
Source: Easy Asian Noodles, Helen Chen, John Wiley & Sons, Inc.
