Hot Pepper Beef with Chinese Egg Noodles

Cookbook author Grace Young suggested this was the stir fry beef recipe for those with limited access to Asian ingredients. I adapted the original recipe ‘Hot Pepper Beef’ from her cookbook “Stir Frying To The Sky’s Edge” and added a little of everything else ~ ingredients I had left over from other dishes and were just waiting in my refrigerator. With the impending storm looming, I didn’t want my unused ingredients to go bad, so I just threw it all in. This stir fry beef and vegetables recipe was easy to do and terrific. This serves 2 to 4. I’ve replicated part of Grace Young’s recipe here and included the vegetables, noodles and other ingredients I used. What a wonderful way to spend my Wok Wednesday.

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Keyword: Beef With Egg Noodles, Quail Eggs and Vegetables

Servings: people

Calories: 144kcal

Author: Elizabeth Ann Quirino

Ingredients

12 ounces beef skirt steak or flank steak
2 Tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons cornstarch
1 whole onion, chopped
1 cup chopped celery
1 Tablespoon shao xing rice wine or dry sherry
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon sesame oil
1 tablespoon ketchup
2 Tablespoons hoisin sauce
2 Tablespoons vegetable oil
3 slices (1/2 inch julienned) fresh ginger; smashed
1/2 teaspoon red pepper flakes
1 whole large bell pepper cut into 1/2 inch wide strips, seeded, white membrane removed
1 can ((6.7 ounces or 190 gm) quail eggs drained
1 can (6 ounces) baby corn drained
1 can (6 ounces) straw mushrooms; or use fresh
2 cups from Asian markets dry Chinese egg noodles
1 cup vegetable or beef broth
2 cups sliced bok choy or Chinese cabbage
for serving: steamed white rice

Instructions

Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into ¼-inch-thick slices. In a medium bowl combine the beef, garlic, soy sauce, cornstarch, 1 teaspoon of the rice wine, ¼ teaspoon of the salt, pepper, and 2 teaspoons cold water. Stir to combine. Stir in the sesame oil. In a small bowl combine the ketchup, hoisin sauce, and the remaining 1 tablespoon rice wine. Stir to combine.
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut or vegetable oil, carefully add the beef and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then, using a metal spatula, stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.
Swirl the remaining 1 tablespoon peanut oil into the wok, add the onion, ginger, celery and red pepper flakes, and stir-fry 10 seconds or until the aromatics are fragrant. Add the bell pepper, sprinkle on ¼ teaspoon of the salt, and stir-fry 30 seconds or until well combined. Return the beef with any juices that have accumulated to the wok, sprinkle on the remaining ½ teaspoon salt, swirl the ketchup mixture into the wok
Add the broth and dry noodles and incorporate with the rest of the stir fried ingredients. The dry noodles will get coated with the liquids and soften in 5 minutes. Add the quail eggs, straw mushrooms and bok choy. Stir-fry about 1 minute or until the beef, noodles and vegetables are just cooked through and all ingredients are mixed together well. Serves 2 to 3 as a main dish with rice or 4 as part of a multicourse meal.
Acknowledgement: Thanks to Grace Young, cookbook author of "Stir Frying To The Sky's Edge" for the amazing original recipe of 'Hot Pepper Beef'. And don't forget to give a warm hello to my friends at 'Wok Wednesdays'!
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Nutrition