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Dry-sauteed Beef with Ho Fun


Dry-sauteed Beef with Ho Fun
6 ounces flank steak, cut across the grain into one-quarter to one and a half-inch strips
1 teaspoon cornstarch
2 teaspoons soy sauce
4 Tablespoons peanut oil
2 scallions, minced
4 ounces mung bean sprouts
10 ounces of fresh wide ho fun rice noodles
1 teaspoon oyster sauce mixed with one teaspoon of soy sauce
dash of MSG (optional)
1/2 teaspoon sugar
dash ground black pepper
4 ounces chicken soup, or more if needed
2 teaspoons cornstarch mixed with one tablespoon of cold water
1 teaspoon sesame oil
1. In a small bowl, mix flank steak with cornstarch and soy sauce, and set this aside.
2. Heat wok and add the peanut oil. When hot, add scallions and the flank steak mixture and stir-fry for half minute. Then add the bean sprouts, and stir-fry a few times before adding the ho fun noodles and the oyster sauce/soy sauce mixture, sugar, MSG (if using it), and the black pepper. Stir-fry a few times until the noodles are hot.
3. Then add a few tablespoons of the soup and the corn-starch mixture and stir until thickened. If needed, add more soup at this time, but not so much that you make a gravy; just enough so that the sauce coats the meat and the noodles. 4. Transfer the contents to a serving dish and sprinkle the sesame oil on top for extra flavor.
Note: Chicken can be substituted for the flank steak. Shred it and mix it with one egg white, cornstarch, and soy sauce; then continue following the recipe as written.

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