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Ingredientes
- 1 lb fresh Shanghai noodles
- Â Â (or possibly Japanese udon noodles)
- 2 Tbsp. Chinese rice wine
- 1 Tbsp. hoisin sauce
- 1 tsp cornstarch
- 12 ounce flank steak sliced 1/4" strips
- 3 Tbsp. dark soy sauce
- 1 Tbsp. soy sauce
- 1/2 tsp sugar
- 2 Tbsp. peanut oil
- 1/2 tsp chopped garlic
- 1/2 tsp chopped ginger
- 1/2 tsp chopped green onions plus
- 1 c. cut-on-a-bias green onions
- 3 c. julienned Napa cabbage
- 1/2 tsp chopped jalapeno
Direcciones
- In a large pot of boiling salted water, cook the noodles till al dente, about 8 min. Rinse under cool running water and drain well. Set aside.
- In a small bowl, combine the rice wine, hoisin, and cornstarch. Add in the beef, toss to coat, and marinate for 15 min. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar.
- Place a wok over a high heat and add in 1 Tbsp. of the peanut oil, swirling to coat. When warm, add in the garlic, ginger, and chopped green onions, and cook, stirring quickly, for 10 seconds. Add in the beef and stir-fry for 3 min. Add in the cabbage and stir-fry for 3 min. Transfer to a platter and return the wok to a high heat.
- Swirl the remaining Tbsp. of peanut oil in the wok and once warm, add in the noodles to the pan and stir-fry for 1 minute. Add in the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add in the beef and stir to heat through. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 117 | 50% |
| Total Fat 13.13g | 16% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1022mg | 43% |
| Potassium 395mg | 11% |
| Total Carbs 6.47g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.91g | 1% |
| Protein 20.15g | 32% |
