Thursday, August 08, 2013

Beefy Shanghai Noodles

Thursdays are GrandBoys' Day. Today Reid, GrandBoy #3, will be spending the evening with us and we'll be having these noodles, accompanied by chicken & vegetable dumplings. Well (huge sigh!), he wanted no part of it, so we went to The Friar's Kitchen & Bakery where he had Mac 'n Cheese!!!

Thin slices of beef tenderloin marinated in soy and hoisin sauces, stir-fried with green beans, soy beans, red pepper and water chestnuts & tossed with thick, fresh egg noodles.

3 Tbsp. dark soy sauce
2 Tbsp. hoisin sauce
¼ tsp. sugar
1½ tablespoons fresh ginger, grated
1 lb. beef tenderloin, thinly sliced
1 lb. thick fresh egg noodles, cooked according to package directions
4 cloves garlic, sliced thinly
6 green onions, cut in 1” pieces (keep green and white parts separate)
Handful green beans, trimmed in 1” pieces & blanched
1 red pepper, sliced
6-8 water chestnuts, sliced
1 cup soy beans (edamame), blanched
1 Tbsp. vegetable oil
2 Tbsp. vegetable oil
1½ Tbsp. cornstarch dissolved in 1 cup chicken stock
1½ Tbsp. sesame oil
Ground white pepper to taste

1. Marinate beef in 1 Tbsp. vegetable oil, 1-1/2 Tbsp. soy sauce, 1 Tbsp. hoisin sauce, sugar & ginger for 10 minutes.
2. Mix noodles with remaining soy sauce & hoisin sauce and set aside.
3. Heat 2 Tbsp. vegetable oil on high heat, stir-fry beef, setting marinade aside, until lightly browned.
4. Remove beef from pan and set aside.
5. In the same pan, stir-fry white parts of green onions along with garlic for 30 seconds.
6. Return beef to pan along with reserved marinade, sesame oil, cornstarch slurry & vegetables.
7. Simmer for 2 minutes, add noodles, green onions & white pepper and stir until well combined.
Serve hot.

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