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Beef and Noodles in PancakeBeef
| Beef and Noodles in Pancake |
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Ingredients:
½ pound minced flank steak
½ teaspoon mixed salt and black pepper
2 scallions, minced
3 cloves fresh garlic, peeled and minced
2 Tablespoons cornstarch
3 Tablespoons vegetable oil for egg pancakes
2 eggs, beaten well
1 cup vegetable oil for the pancake-meat stack
Preparation:
1. Mix beef, salt and pepper, scallions, garlic, and
cornstarch, and set aside.
2. Heat wok or fry-pan and fry one-fourth of the beaten
eggs like a pancake, but only on one side, slide out of
the pan and repeat until there are four of them.
3. Put one pancake on a flat surface, cover this with
one-third of the meat mixture, put another pancake on
top, another layer of meat, etc, until the last pancake is
on top of this pile.
4. Heat the cup of oil in a deep pan, cut stack in four, and
fry one stack in the hot oil on both dades, then drain on
paper towels and put on a serving platter. Repeat until
all four stacks are fried and drained. Cut each fried
stack in four and put on a platter, then serve.
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