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16 to 18 ounces fresh Asian noodles 
1 1/4 pounds flank steak 
6 tablespoons soy sauce 
3 tablespoons Chinese rice wine 
3 tablespoons water 
2 to 3 tablespoons oil 
1-inch piece unpeeled fresh ginger, thinly sliced 
4 garlic cloves, minced 
1/4 teaspoon hot red pepper flakes 
10 ounces broccoli 
3 green onions (white and green parts), thinly sliced 

Cook noodles according to package directions, drain and rinse. 
Cut meat against the grain into long, thin strips no more than 1/4 inch thick, then into 2-inch lengths. Combine meat with 3 tablespoons of the soy sauce and 2 tablespoons of the wine. Set aside. 

Combine remaining 3 tbs soy sauce, 1 tbsp wine and the water in a small bowl. Set aside. 

Heat 1 tbsp of the oil in a wok over medium-high heat, add half of the ginger, garlic and red pepper flakes. Stir-fry for a moment. Add broccoli; stir-fry for a minute or two, then add a splash of water, cover and cook for about 3 minutes, until crisp-tender, then remove from pan.

Add more oil and the remaining ginger, garlic and red pepper flakes, and heat to high. Add beef, stir- fry until browned on all sides (1-2 minutes) and remove from pan. 

Add more oil to pan (if needed), add and tossing noodles until just heated through. Remove ginger slices, then add beef, vegetables, sauce and green onions to pan. Toss and serve. Serves 4 to 6