Stir-Fried Beef on Noodle Pancake

Submitted by JackieOhNo!

"Good Food Magazine, March 1987"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 6 ounces thin egg noodles
• 1 lb beef flank steak, sliced across the grain into thin slivers
• 1 slice fresh ginger, minced (quarter-sized)
• 1 garlic clove, minced
• 2 medium carrots, pared, cut into thin julienned slivers
• 2 celery ribs, cut into thin julienned slivers
• 1⁄2 teaspoon dried red pepper flakes
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 6 tablespoons vegetable oil
• 2 teaspoons oriental sesame oil

directions

1. Heat 3 inches of water in medium saucepan to boiling. Add noodles and boil 3 minutes. Pour into sieve, rinse with cold water, and drain well.
2. Toss beef, ginger, garlic, red pepper flakes, and 2 T. soy sauce in mixing bowl. Let stand.
3. Mix remaining 1 T. soy sauce, the vinegar, and sugar in small bowl.
4. Heat 2 T. oil in 9-inch nonstick skillet over medium-high heat. Add noodles and spread evenly in pan. Cook until bottom is golden and crusty, 8-10 minutes. Slide pancake onto skillet lid. Add 1 T. oil to skillet and heat. Carefully flip pancake into skillet and cook until second side is golden and crusty, about 5 minutes. Slide pancake onto serving plate. Cover with foil to keep warm.
5. Add 2 T. oil to same skillet and heat over high heat. Drain beef and add to skillet. Stir-fry just until beef no longer looks raw, 3-4 minutes. Remove beef with juices to bowl. Add remaining 1 T. oil to skillet and heat over high heat. Add carrots and celery and stir-fry until crisp-tender, about 2 minutes. Return beef to skillet, pour in vinegar mixture, and toss quickly to combine. Spoon beef mixture noodle pancake and serve.