This is an easy enough meal, provided you have a few items on hand. Thankfully, almost any veggie combination that pleases will do nicely… and I always have my faves on hand.
I used dried egg noodles, which I reconstituted in a bit of warm water for about 30-45 minutes. Be careful not to oversoak them, as they will become soggy and will not fry up as crisp as one might like. Drain of all excess water before pan frying in a little bit of oil, until crispy and soft in various places. Remove and plate.
I took about a pound of a frozen steak I found in my freezer~ it was a slender piece of beef, probably a top sirloin~ and sliced it thin. My tip for good, thin slices- freeze your meat a little before slicing. It helps keep the meat tight for good, clean and thin slices.
Marinate beef in mixture of sesame oil, soy sauce, dash of sugar, for about 20 minutes.
- red bell pepper, sliced
- Chinese cabbage, sliced
- green onions, roughly chopped
- soy sauce
- cornstarch slurry (1 tsp. of cornstarch, cold water, mixed together with fingers until smooth)
Heat skillet. Brown the beef- just until both sides are colored- then add a bit of soy sauce and the veggies, except the green onions. After the veggies soften up a bit, stir in the slurry, then bring to a boil. The sauce should thicken right up. Pour over noodles, add green onions on top, and ENJOY!!!!
Serving suggestion: I prefer mine with a bit of red vinegar splashed over it. So good. Or Red Devil does nicely as well. Yum!!!
Mike says
Being a vegetarian this would be great without the beef! Like your blog though.
Eva says
Hi! I (sakurabunni @ xanga) am thinking about going to Five Points for brunch next Sunday with my friend. I was wondering, do you have any recommendations on dishes that we should definitely get? Thanks! I’m so excited to try it!
Cathy says
Thank you so much for this recipe–after seeing so many restaurants botch this up in the past I didn’t realize it was so simple. But how do you make the noodles crispy??