From A Spoonful of Ginger– I love Nina Simonds!
Prep time: 20 minutes
1 ½ lb/ 680g flank steak
3 ½ tbsp soy sauce
2 tbsp sake or rice wine
2 tbsp minced garlic
1 tbsp cornstarch
8 oz/ 225g angel hair pasta
1½ tsp toasted sesame oil mixed with 1 tsp canola oil (safflower or corn would do too)
5½ tbsp canola oil
2 tbsp minced garlic
1½ tbsp fresh ginger, minced
1 red onion, thinly sliced into julienne strips
2 tbsp sake
1 cup frozen peas
Oyster Sauce Mixture:
1½ cups chicken broth
6 tbsp oyster sauce
1½ tbsp sake
1 tsp soy sauce
1 tsp toasted sesame oil
1½ tbsp cornstarch
1. Mix all the ingredients for the marinade into a bowl or large zip lock baggie and mix well (I hate cleanups). In a separate bowl prepare the oyster sauce mixture.
2. Prepare the meat - trim any excess fat and cut in half length-wise. Then very thinly slice across the grain. Put the slices in to the marinade. Toss well to coat…there is not a lot of liquid but don’t be tempted to add more. Let marinate for at least 20 minutes. I actually did all the prep work…measuring, cutting and marinating earlier in the day.
3. Cook the pasta in a large pot of boiling water and when done al dente, drain into a colander, rinse of extra starch and drain again. They should be quite dry for the next step.
4. Place the noodles in a bowl, toss with the mixture of sesame & canola oils. Spread them on a foil lined large baking sheet (again, I hate cleaning up). Place 3” under a hot broiler and cook until they are golden brown…5-10 minutes. Flip and repeat. Turn the broiler off, place the pasta on the lowest shelf to stay warm for the final stir fry.
5. Heat a seasoned wok or large skillet (preferably NOT non-stick) add 3 tbsp oil and heat until near smoking. Add the beef slices and stir- fry over high eat until they lose their raw color. Do in batches and remove with a strainer. Set over a colander.
6. Nina recommends cleaning out the pan completely, but I just poured out any liquid left. Reheat the pan and add the last 2 tbsp of oil. Give it a few seconds and add the onion slices, stir fry for 2 minutes or until the onions start to soften, add the garlic and ginger and stir for another minute. Add the sake and frozen peas and toss for 2 minutes. Pour in the prepared oyster sauce mixture and stir fry until the sauce thickens, scraping up the browned bits in the process. Once the sauce is thick add the cooked, drained beef and toss.
7. Place the noodles on a serving platter, making a well and pour the ginger beef on top and serve.
Related links: Food and Drink Presto Pasta Nights Food Blogging Event Easy Cooking Recipes Pasta Chinese food beef