- 1 (16-ounce) flank steak
- 1 egg
- 1 teaspoon cornstarch
- 3 cups plus 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying
- 5 ounces cooked rice noodles
- 1 tablespoon ground garlic
- 3/4 cup (3/4-inch long) scallion slices, green and white parts
- 1/4 cup sugar
- 1 teaspoon ground black pepper
- 3 teaspoons soy sauce
Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.
In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well.
Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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