Ingredients
-
1/4
-
2 1/2
-
2
-
2
-
1
-
1
-
2
-
1/2
-
12
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Combine the Sherry, Ginger, Soy Sauce, 1 Tbsp Oil, Brown Sugar, Corn Starch, Garlic, Red Pepper Flakes, and Beef in a Resealable Plastic Bag and Seal. Turn Several Times to Coat and Marinate 30 Minutes at Room Temperature, or Refrigerate For Up to 24 Hours. |
|
2
Done
|
Heat a Large Wok or Pot Over High Heat. Add 1 Tsp Oil. Lift the Beef from the Marinade With a Slotted Spoon, Reserving the Marinade. Quickly Stir-Fry the Beef Until Lightly Browned on Both Sides, About 1-2 Minutes. Remove from the Pan and Set Aside. |
|
3
Done
|
Add the Remaining Oil and Stir-Fry the Bok Choy, Shitakes, Scallions, and Carrots For 1-2 Minutes. Add the Reserved Marinade, Stock, Water, and Hoison Sauce. Bring to a Boil. Stir in the Noodles and Simmer Until Tender, About 8-10 Minutes. Return the Beef to the Wok or Pot, Cooking Just Long Enough For the Beef to Heat Through. Finish With a Few Drops of Chinese Hot Pepper Oil. Do not Let It Sit Before Serving, or the Noodles With Absorb the Liquid and Swell! |
