jason’s blog

I found this recipe on egullet and it’s quite a good one. The site includes lots of pictures of this process.

Main ingredients (middle right, clockwise):
- Beef  about 3/4 lb
- 1 small onion
- 1 pack of fresh rich noodles, 2 lb (dry rice noodles also acceptable, soften in hot water first)
- 5 stalks of green onions
- 1/4 lb bean sprouts (mung bean sprouts)
- 1/8 lb yellow chive

Cut the beef into 1/8 inch slices.Marinate with sesame oil, chinese cooking wine, corn starch, light soy sauce, dark soy sauce, and ground white pepper.

Peel, trim and cut the onion into small wedges. Trim and cut the green onions into 1 to 2 inch pieces.

Use a small bowl, add 3 tsp of light soy sauce and 3 tsp of dark soy sauce. Mix well.

Use a pan/wok, set stove to high. Add 3 tblsp of cooking oil. Wait until oil is hot. Add marinated beef slices to velvet for a few minutes. Remove and drain the excess oil.

Clean and dry pan. Heat it over stove. Set stove to high. Add 4-5 tblsp of cooking oil. Wait until oil start fuming.

The following steps must be completed very quickly: Add the wedged onions and 1/2 portion of the green onions. Dash in 2 tsp of ShaoHsing wine. Immediately add the small bowl of light/dark soy sauce mix. The soy sauce will boil immediately.

Immediately add the rice noodles. Mix well and add the rest portion of the green onions. Mix again until the soy sauce spreads evenly over the rice noodles.

Return the velveted beef slices. Continue to mix well. Stir-fry for another minute or so, completed. Transfer the rice noodles to a serving plate.

This entry was posted on Monday, April 20th, 2009 at 7:06 pm and is filed under Food & Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.