Thursday, April 24, 2008

Hong Kong-Style Beef with Udon Noodles

This is a new favorite recipe of ours. All the ingredients can be found in Wegmans oriental market section, but I'm made it with regular oyster and soy sauce too.

1 lb Beef Sirloin Strips for Stir Fry
3 Tbsp water
1 1/2 Tbsp cornstarch
2 pkgs Myojo Instant Japanese-Style Udon Noodles
2 Tbsp Oriental Mascot Vegetarian Oyster Flavored Sauce
1 Tbsp Pearl River Bridge Mushroom flavored Superior Dark Soy Sauce
1 Tbsp sugar
1 8 oz pkg Bean Sprouts
1 bunch green onions, trimmed, cut in thin strips 2-2 1/2 inches long (about 1 cup)
2 Tbsp Vegetable Oil
2 Tbsp fresh ginger root, peeled, sliced thin
1/2 large onion, peeled, 1/4-inch slices (about 1 cup)

Place beef in small bowl. Add water, 1 Tbsp at a time, working in with hands until water is absorbed into beef. Sprinkle cornstarch over beef and work in with hands to coat all pieces. Loosen noodles by hand; set aside. Mix oyster sauce, soy sauce, and sugar in small bowl; set aside. Blanch sprouts and green onion in large pot of boiling salted water 5 seconds; drain and set aside. Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Add beef, ginger, and onion slices. Stir fry 3-4 min. Add noodles; stir fry about 1 min. Add sauce; stir fry 30 seconds, until heated through. Add sprouts and green onions to pan. Stir fry briefly to heat through and blend. Serve.
(Wegmans Magazine, Winter 2008)

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