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  Added: Sep 23, 2006  •  Visited (635)  •  Print version Print this recipe (80)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Stir - Fried Flank Steak With Cellophane Noodles
(Kan - Shao - Nu - Jou - Ssu)
What You Need:
  • Half of a 2-ounce package of cellophane noodles
  • ½ pound flank steak
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon sugar
  • 2 cups peanut oil or flavorless vegetable oil
  • 1 green pepper, seeded, deribbed and shredded into strips 1½ to 2 inches long and ¼ inch wide
  • 1 teaspoon finely shredded fresh ginger root
  • ¼ to ½ teaspoon cayenne pepper, according to taste

  • How To Cook:
    1. With a sharp knife or a pair of scissors, cut the cellophane noodles into 4-inch lengths, separating any noodles that cling together.

    2. With a cleaver or sharp, heavy knife, trim off and discard the fat from the flank steak. To shred the steak, put it in the freezer for 30 minutes or so to firm the meat and make it easier to slice.

    3. Then lay the steak flat on a chopping board and slice the meat horizontally (with the grain) as thin as possible. Cut these slices into pieces 1½ to 2 inches long and 1/8 inch wide.

    4. In a small bowl combine the soy sauce, cornstarch and sugar. Add the shredded steak and toss it about in the bowl until it is well coated with the mixture.

    5. Have the noodles, steak, oil, green pepper, ginger and cayenne pepper within easy reach.

    TO COOK:
    1. Set a 12-inch wok or 10-inch skillet over high heat and pour in the 2 cups of oil. Heat the oil until it smokes, or it registers 4500 on a deep-frying thermometer.

    2. Drop in half of the noodles and let them deep fry for one second. As soon as they puff up, lift them out with a slotted spoon and spread them on a double thickness of paper towels to drain. Then fry the other half of the noodles. Pour off the oil and set it aside in a small mixing bowl.

    3. Return the wok or skillet to the heat and return 1 tablespoon of the oil to the pan. Swirl it about in the pan and let it heat for 30 seconds, turning the heat down to moderate if the oil begins to smoke. Drop in the green pepper and stir-fry for 2 minutes until it begins to darken in color.

    4. With a slotted spoon, transfer the green pepper to a plate. Add another 2 tablespoons of oil to the pan and let it heat for 30 seconds.

    5. Add the ginger root, and stir it about for 1 or 2 seconds, then add the shredded flank steak and cayenne pepper, and stir-fry for 1 to 2 minutes, until the beef is lightly browned and any liquid which may have accumulated in the pan has completely evaporated. Return the green pepper to the pan and heat it through, stirring constantly.

    6. To serve, place the beef and pepper mixture in the center of a large heated platter and arrange the fried cellophane noodles around the outside.

    To Serve: 2 as main course or 4 as Chinese Meal
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Pasta » Noodle
    Main Ingredient » Meat & Poultry » Beef
    Dish » Main Courses


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