Recipe by Abby Girl
This stir fry cooks up fast and easy once everything has been assembled. With Shanghai noodles, you get a one dish meal that stretches half a pound of sirloin into dinner for four.
Top Review by sherrifields
Cooked this last night. Used cellophane noodles instead of Shanghai. The marinade for the beef was amazing. Doubled the sauce at the end and still was not enought but that could have been b/c of the different kind of noodles. Quite yummy!
- 1⁄2 lb sirloin steak
- 4 tablespoons vegetable oil, divided
- 1 small shallot, chopped fine
- 1 garlic, chopped fine
- 2⁄3 teaspoon pepper (to taste)
- 1⁄2 cup green bell pepper, cut into strips
- 1⁄2 cup red bell pepper, cut into strips
- 1 cup bean sprouts, tightly packed
- 1 1⁄2 lbs shanghai noodles, cooked
- 1 tablespoon oyster sauce
- 1 1⁄2 teaspoons dark soy sauce
- 1 1⁄2 teaspoons cornstarch
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons soy sauce
- 1⁄2 teaspoon sugar
Directions See How It's Made
- Freeze sirloin steak for 30 minutes for easier cutting. Cut beef into thin strips.
- Combine marinade ingredients in bowl. Add beef and marinate for 20 minutes.
- Heat wok and add 2 T oil. Add shallot, garlic and ground pepper; stir for 10 seconds. Add beef with marinade and stir for one minute. Add bell peppers and bean sprouts; stir for an additional 2 minutes and set aside.
- Heat remaining 2 T oil over medium heat. Add noodles and stir constantly for one minute. Add sauce ingredients and cook for 2 minutes, stirring constantly. Add beef and bell pepper mixture; mix well. Stir fry until heated through. Season to taste with more pepper if desired.
- Serve immediately.