Monday, 26 May 2008
At a glance
4 to 6
For the Beef:
For the Marinade:
Slice the beef across grain and at an angle into thin strips. Combine all the ingredients for the marinade in bowl and mix well. Add the beef and marinate, at room temperature for an hour, or in the refrigerator for up to 4 hours.
Heat a wok until hot, add the oil and heat to a temperature of 375 degrees F. Gently loosen the roll of noodles with your fingers and break into 3 portions. Carefully lower one of the portions of the noodles into the oil with a slotted spoon and press under the oil for 2 seconds until puffed and crisp. Immediately remove the noodles from wok and drain. Repeat with remaining noodles.
Pour off all but 1 to 2 tablespoons of the oil and reheat. Add the chiles and garlic and stir-fry for a minute. Add the beef and stir-fry until the meat is lightly browned.
Add the hoisin sauce, hot bean sauce, cornstarch and on-half cup water to the wok. Bring to a boil over medium heat and add the green onions. Simmer for a couple of minutes to thicken the sauce so it clings to the meat.
To serve, place the noodles on a platter and top with the meat.