Wednesday, January 14, 2009

Hong Kong-Style Beef with Udon Noodles

This is really for Molly , but all of you will appreciate it. Especially if you like fresh ginger. Give it a try. It's super easy.

SERVES 4   ACTIVE TIME: 20 min    TOTAL TIME: 25 min 
1   lb Beef Sirloin Strips for Stir Fry
3   Tbsp water
1 1/2   Tbsp cornstarch
2   pkgs (6.98 oz each) Myojo Instant Japanese-Style Udon Noodles (probably in the international foods section of your store)
2   Tbsp oyster sauce
1   Tbsp Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce (I've used regular soy, and that's just fine)
1   Tbsp sugar
1   pkg (8 oz) 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)
  1. 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.
     
  2. Loosen noodles by hand; set aside.
     
  3. Mix oyster sauce, soy sauce, and sugar in small bowl; set aside.
     
  4. Blanch sprouts and green onion in large pot of boiling salted water 5 seconds; drain and set aside.
     
  5. 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. 

My Variations/tips:
  • I add about 8 oz. of sugar snap peas (blanch them in the boiling water for about 30 secs)
  • I usually take out the green onion because I don't think it adds much, as for the other onion, you're going for very thin slices.
  • I also double the sauce recipe because I like it better with more liquid
  • I grate the ginger and add a Tbsp, instead of slicing it.
  • Do all of the prep before you start cooking. The actual cooking process is 7 minutes tops.
  • Don't second guess the cooking times. It's correct.
  • Don't do this with chicken, it can't stand up to the flavor.

(via wegmans  )

(p.s. I am going to LOVE American Idol this year)

4 comments:

j*amy said...

mmm yum!!!

thepipers said...

AMAZING!!! I was seriously thinking today, "I have to remember to get that recipe from Danielle." I think you read my mind. And I think that's why we're friends. :-)

Barb said...

Wow...impressive!

thepipers said...

Mine did *so* did not look this good. I actually couldn't find the instant udon noodles so I cooked my own, and they were super sticky-weird.

I'll have to keep looking for the instant kind.