The beef in this dish is so tender and delicious, it’s a chopstick showdown to see who gets to eat any ‘extras’ in the wok!
- 3 tbsp sesame oil
- 4 tbsp soy sauce
- 4 tbsp rice vinegar
- 4 tbsp sugar
- 1 tbsp flour
- 2 striploin steaks, trimmed, thinly sliced
- 12 oz. package broad egg noodles or bowtie pasta
- 2 tbsp vegetable oil
- 6 stalks celery, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 cup oyster mushrooms, cut into thin strips
- 3/4 cup enoki mushrooms
- 1 cup hot beef broth
- 1 cup sugar snaps, blanched
- 1 fresh Thai chili, seedless, finely chopped (optional)
- In a bowl, whisk together sesame oil, soy sauce, rice vinegar and sugar for marinade. Divide marinade into two batches. Add beef to the first batch of marinade and toss. Place in refrigerator for at least 30 minutes. Remove beef and discard marinade.
- Add flour to second batch of marinade and reserve for use later in the recipe.
- Heat a pan or wok over medium heat, add vegetable oil and a single layer of beef; quick-fry on both sides (1-2 minutes per side). Repeat with remaining beef. Bring large pot of salted water to a rolling boil, add noodles and cook to package instructions. Drain.
- While noodles are cooking, add the mushrooms and celery to the wok and stir fry for approx. 2 minutes. Add garlic, hot broth and reserved marinade. Bring mixture to a boil, then reduce to a simmer until it thickens slightly.
- Add the sugar snaps, beef, drained noodles and chili pepper (if using) and toss to coat with sauce. Serves 4