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Ingredientes
- 1 Tbsp. Chinese rice wine (or possibly dry sherry)
- 1 Tbsp. soy sauce (or possibly dark soy sauce)
- 2 tsp cornstarch
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1/4 c. chicken stock (or possibly canned chicken broth)
- 2 Tbsp. oyster-flavoured sauce (or possibly Sa cha sauce)
- 2 tsp chili garlic sauce
- 2 tsp cornstarch
- 1/8 tsp freshly-grnd white pepper
- 1/8 tsp sesame oil
- 3 Tbsp. vegetable oil
- 1/2 pkt fresh thin Chinese egg noodles (abt 8 ounce)
- 1/4 lb flank steak sliced thinly across the grain
- 2 Tbsp. vegetable oil approximately
- 1/2 x onion sliced thinly
- 1/2 lb asparagus tough ends trimmed, and stalks cut 1" pcs - (abt 1 c.)
Direcciones
- Stir the rice wine, soy sauce, cornstarch, garlic and ginger together in a bowl till the cornstarch is dissolved. Toss the beef slices gently in the marinade to coat. Let stand for 10 to 30 min.
- For the Sauce: Stir the stock, oyster-flavored sauce, chili garlic sauce, cornstarch, pepper and sesame oil together in a bowl till the cornstarch is dissolved. Set aside.
- For the Golden brown Pancakes: Cook the noodles in a large pot of boiling salted water according to package directions. Drain well, rinse under cold water and drain again.
- Heat a 10- to 12-inch nonstick frying pan over medium-high heat till warm. Add in 1 Tbsp. 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 hard cake. Cook till the bottom is golden, about 5 min. Turn the cake over. Drizzle 1 Tbsp. of the remaining oil around the edges of the pan and cook till the second side of the noodle cake is golden, 3 to 4 min. Transfer noodles to a warmed serving plate.
- For the Dish: Heat a wok over high heat till warm. Add in 1 Tbsp. of the oil, swirling to coat the sides. Add in the meat and stir-fry till meat is no longer pink, 1 1/2 to 2 min. Remove from the pan. Add in onion and stir-fry till almost tender, about 1 minute. Add in the asparagus and cook, stirring, till tender-crisp, about 2 min. Return the meat to wok. Pour in the sauce and bring to a boil; continue cooking till slightly thickened.
- Spoon beef asparagus stir-fry over the crispy noodle cake.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 170 | 77% |
| Total Fat 19.22g | 24% |
| Saturated Fat 2.14g | 9% |
| Trans Fat 0.44g | |
| Cholesterol 10mg | 3% |
| Sodium 329mg | 14% |
| Potassium 140mg | 4% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.64g | 0% |
| Protein 6.64g | 11% |
