The Happy Home Cook: Oriental Beef with Fried Noodles
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Oriental Beef with Fried Noodles (Photo by Pat Mateo)
From the Let’s Cook with Nora Cookbook New Edition, updated by Nina Daza Puyat (Anvil Publishing) . Reprinted with permission.
Ingredients
½ kilo beef tenderloin or good quality rib eye, trimmed and cut into strips
Marinade:
1 Tbsp. soy sauce
1 Tbsp. oyster sauce
2 Tbsps. Chinese rice wine or cooking wine
1 tsp. ginger juice (squeeze grated fresh ginger)
2 Tbsps. cornstarch
3 Tbsps. cooking oil
1 onion, sliced
1 small carrot, cut into strips
4 pcs. dried Chinese mushrooms, soaked in hot water, drained, stemmed and sliced (reserve ¼ cup mushroom liquid)
¼ cup frozen green peas, thawed in water and drained
1 cup beef broth
1 cup bean sprouts (togue), trimmed
1 Tbsp. oyster sauce
2 Tbsps. soy sauce
1 tsp. sugar
Salt and pepper, to taste
2 tsps. cornstarch mixed with 1 Tbsp. water
1 tsp. sesame oil
1-2 cups cooking oil, for deep-frying
1 (250g) pack dried egg noodles (pancit canton)
Chopped spring onions, for garnish
Procedure
1. Marinate beef strips in a mixture of soy sauce, oyster sauce, rice wine, ginger juice and cornstarch for 10-15 minutes. When ready to fry, drain the beef and gently squeeze out the marinade.
2. In a nonstick frying pan or wok, heat oil until almost smoking. Toss in half of the beef and stir-fry for 1 minute. Set aside. Continue cooking the rest of the beef. Set aside.
3. Add some more oil to the pan, if necessary. When oil is hot, toss in the onions and carrots, and stir-fry for about 2 minutes. Add mushrooms and green peas.
4. Pour in beef broth and ¼ cup mushroom liquid. Season with oyster sauce, soy sauce and sugar.
5. As soon as the mixture boils, stir in the beef and bean sprouts. Turn heat to high. Taste sauce and adjust seasoning with salt, pepper and sugar. Thicken with cornstarch slurry. Turn heat off then drizzle in the sesame oil. This dish is ready to be served with rice.
6. If serving with noodles, heat oil in a large wok or frying pan. Drop in the egg noodles and fry for 15-25 seconds on each side, until golden and crisp (do not brown). Drain on paper towels.
7. Arrange fried noodles on a large serving platter. Top with Oriental Beef and garnish with chopped spring onions. Serve immediately.
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