Beef Stir Fry Over Golden Pancakes

Recipe Ingredients

1 tablespoon	15ml	Chinese rice wine
		= (or dry sherry)
1 tablespoon	15ml	Soy sauce
		= (or dark soy sauce)
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced ginger
		For The Sauce
1/4 cup	59ml	Chicken stock
		= (or canned chicken broth)
2 tablespoons	30ml	Oyster-flavoured sauce
		= (or Sa cha sauce)
2 teaspoons	10ml	Chili garlic sauce
2 teaspoons	10ml	Cornstarch
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/8 teaspoon	0.6ml	Sesame oil
		For The Golden Pancakes
3 tablespoons	45ml	Vegetable oil
1/2		Fresh thin Chinese egg noodles - (abt 8 oz)
		For The Dish
1/4 lb	113g / 4oz	Flank steak - sliced thinly
		Across the grain
2 tablespoons	30ml	Vegetable oil - approximately
1/2		Onion - sliced thinly
1/2 lb	227g / 8oz	Asparagus - tough ends trimmed,
		And stalks cut 1" pieces - (abt 1 cup)

Recipe Instructions

Stir the rice wine, soy sauce, cornstarch, garlic and ginger together in a bowl until the cornstarch is dissolved. Toss the beef slices gently in the marinade to coat. Let stand for 10 to 30 minutes.

For the Sauce: Stir the stock, oyster-flavored sauce, chili garlic sauce, cornstarch, pepper and sesame oil together in a bowl until the cornstarch is dissolved. Set aside.

For the Golden Pancakes: Cook the noodles in a large pot of boiling salted water according to package directions. Drain well, rinse under cool water and drain again.

Heat a 10- to 12-inch nonstick frying pan over medium-high heat until hot. Add 1 tablespoon of the oil and swirl to coat the bottom. Spread the noodles in an even layer in the pan and cook, pressing lightly from time to time to make a firm cake. Cook until the bottom is golden brown, about 5 minutes. Turn the cake over. Drizzle 1 tablespoon of the remaining oil around the edges of the pan and cook until the second side of the noodle cake is golden brown, 3 to 4 minutes. Transfer noodles to a warmed serving plate.

For the Dish: Heat a wok over high heat until hot. Add 1 tablespoon of the oil, swirling to coat the sides. Add the meat and stir-fry until meat is no longer pink, 1 1/2 to 2 minutes. Remove from the pan. Add onion and stir-fry until almost tender, about 1 minute. Add the asparagus and cook, stirring, until tender-crisp, about 2 minutes. Return the meat to wok. Pour in the sauce and bring to a boil; continue cooking until slightly thickened.

Spoon beef asparagus stir-fry over the crispy noodle cake.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Oodles of - Noodles) - from the TV FOOD NETWORK CANADA

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