Ingrédients pour Chinese Beef Stir Fry Over Golden Pancake
- Dry Sherry
- Soy Sauce
- 2 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- Sirloin
- 1/2 cup chicken broth
- 2 tbsp oyster sauce
- 1 tbsp chili garlic sauce (or to taste)
- White Pepper
- 1 tbsp sesame oil
- Chinese Egg Noodles
- 1 medium onion, thinly sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
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Comment préparer Chinese Beef Stir Fry Over Golden Pancake
- In a bowl, marinate the beef sirloin with 1 tbsp soy sauce, 1 tbsp sherry, and 1 tbsp cornstarch. Set aside for at least 15 minutes.
- In a small bowl, whisk together the remaining sherry, soy sauce, cornstarch, minced garlic, and grated ginger. Set aside.
- In a separate bowl, whisk together the chicken broth, oyster sauce, chili garlic sauce, black pepper, and sesame oil. Set aside.
- Cook noodles according to package directions. Drain, rinse under cool water, and drain again.
- Heat a large skillet over medium-high heat. Add 1 tbsp oil and coat evenly.
- Spread the cooked noodles evenly in the skillet and cook, pressing lightly with a spatula from time to time, until the bottom is golden brown and crispy (about 5 minutes).
- Carefully flip the noodle cake and drizzle 1 tbsp oil on the bottom. Cook the other side until golden brown (about 5 minutes).
- Transfer the noodle cake to a serving plate.
- Heat a wok or large skillet over high heat. Add 1 tbsp oil and swirl to coat.
- Add the marinated beef and stir-fry until no longer pink.
- Remove the beef from the wok and set aside.
- Add the sliced onion to the wok and stir-fry until crisp-tender.
- Add the asparagus and stir-fry for 2-3 minutes until tender-crisp.
- Return the beef to the wok. Pour in the prepared sauce and bring to a boil.
- Cook until the sauce has slightly thickened.
- Spoon the beef and vegetable stir-fry over the golden noodle cake and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
10g
Fat
40g
Carbs
16g
