Garlic Beef and Snow Peas on Golden Noodles
Asian food is a favorite in our home. I’ve often heard that many people don’t want to start cooking Asian food because they have to buy all these ingredients. The ingredients used in this recipe are commonly used in many different Asian recipes, they have a long shelf life and are usually fairly inexpensive. So give this one a try and you’ll be more open to try other recipes, since you will already have many of the ingredients. This recipe is adapted from the book “Asian Noodles” by Nina Simonds. Nina adds Shiitake mushrooms, but here I have left them out.
Ingredients
Beef Marinade
3 1/2 Tbsp. soy sauce
2 Tbsp. Shaohsing Wine
2 Tbsp. minced garlic
1 Tbsp. cornstarch
1 1/2 pounds flank steak or London Broil, trimmed and cut into 1/6″ slices
Combine the first 4 ingredients in a medium sized bowl to create a marinade, add the meat, tossing to coat and set aside.
3 Tbsp. cooking oil (I use peanut)
2 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
3/4 lb. snow peas, ends trimmed and strings removed
2 Tbsp. Shaohsing Wine
Oyster Sauce
1 1/2 cups chicken broth
6 Tbsp. oyster sauce
1 1/2 Tbsp. Shaohsing Wine
1 tsp. soy sauce
1 tsp. sesame oil
1 1/2 Tbsp. cornstarch
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12 oz. thin spaghetti
2 tsp. sesame oil
1/4 cup chopped scallions
Method
Mix together in a medium bowl the chicken broth through the cornstarch to create the Oyster sauce, set aside.
Cook the spaghetti in a pot of salted boiling water, drain and while still warm, place in a large bowl and drizzle it with 2 tsp. sesame oil. At this point you can choose to fry the noodles in a non-stick frying pan, to give them a crispier texture.
While the pasta is cooking, heat a wok or heavy skillet over high heat. Add 3 Tbsp. of oil and heat until almost smoking hot. Add the beef slices and stir-fry until they lose their pink color, being careful to not overcrowd the pan. You may need to do this in a few batches. Remove beef from pan and set aside. Wipe out the pan, reheat and add 1 1/2 Tbsp. oil and heat until hot. Add the garlic and ginger and stir-fry for 1 minute. Add the snow peas and Shaohsing wine and fry for another 1 1/2 minutes. Add the oyster sauce that you’ve set aside and cook, stirring constantly until thickened. Add the beef and toss it gently in the sauce. Spoon over the noodles, top with the scallions and serve.