- 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
- 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.