Asian Flank Steak with Fried Chinese Noodles with Peppers
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 6 tablespoons water
- 2 teaspoons sesame oil
- 1 teaspoon dried chili peppers
- 2 tablespoons chopped fresh lemongrass
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, smashed
- 2 tablespoons chopped green onion
- 1 teaspoon sesame seeds
- 1/2 pound flank steak, cut into 1/2-inch thick slices against the grain
- Other Ingredients:
- 3 tablespoons olive oil, plus 3 tablespoons
- 2 tablespoons Chinese black bean sauce
- 1 green pepper, stemmed, cored, and julienned
- 1 yellow pepper, stemmed, cored, and julienned
- 1 red pepper, stemmed, cored, and julienned
- Crushed garlic, in the skin
- I pack dry Chinese curly egg noodles, boiled according to the package directions
- 1 small bok choy cut into 1/2-inch slices
Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Aaron McCargo Jr.
Recipe courtesy of Robin Miller