Ingredients: |
Ingredients: for the beef
3 pounds flank steak see note
½ cup soy sauce
¼ cup rice wine or sherry
2 tablespoons oil
3 tablespoons cornstarch
for the vegetables
¼ cup oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon crushed red pepper or to taste
1 each red bell pepper seeded and julienned
1 each green bell pepper seeded and julienned
1 each onion peeled and julienned
3 each carrot peeled and julienned
6 stalks celery sliced on the bias
½ pound mushroom sliced
for the sauce
3 cups chicken stock
2 tablespoons cornstarch dissolved in 1/4 cup water
1 tablespoon sesame oil optional
to taste salt and pepper
for the noodles
3 pounds lo mein noodles raw weight, cooked, chilled and drained
|
Directions: |
Directions:Marinade the beef strips in the soy sauce, rice wine, oil and cornstarch, covered in the refrigerator for about 1 hour.
Sauté beef until barely done in a little oil a very hot pan. Remove beef and set aside to drain, reserve juices. Hold beef
at over 140 degrees, or chill rapidly (in under 2 hours) to below 40 degrees.
Cook the vegetables: Heat the 1/4 cup oil, add garlic and ginger, sauté 1 minute until fragrant, do not brown, add pepper
flakes. Add cut vegetables and stir-fry until tender but still crisp. Remove vegetables from pan.
Make the sauce: add chicken stock and accumulated beef juices to the pan, bring to a boil and add enough of the
cornstarch slurry to thicken to sauce consistency. Add sesame oil (if using), adjust seasoning and hold hot at over 140
degrees until needed.
To serve: Toss beef and vegetables together, add to simmering sauce and heat to 165 degrees. Heat noodles in
simmering water and drain (or stir fry with a little oil) place into serving pan and spoon beef/vegetable mixture over
noodles. Serve immediately. |
This recipe for Mandarin Noodles with Stir-fried Beef and Vegetables is from