Description
An aromatic rice noodle bowl with beef, soy sauce, green onions and sesame seeds, quick, delightful and figure friendly.
Ingredients
- 1 cup (scant) Vegetable Broth
- 8 Tablespoons Soy Sauce
- 4 Tablespoons Dry Sherry
- 4 teaspoons Chinese 5 Spice Powder
- 1 Large Piece Ginger, Peeled And Grated
- 4 cloves (Large) Garlic, Grated
- 5 Green Onions, Large
- 1 pound Beef, Flank Or Sirloin Steak
- 7 ounces, weight Sugar Snap Peas
- 7 ounces, weight Rice Noodles
- 1 teaspoon Sesame Oil
- 1 Tablespoon Roasted Sesame Seeds
Preparation
Mix vegetable broth, soy sauce, sherry, Chinese 5-spice powder, grated ginger and grated garlic in a large pan. Bring to a boil and simmer for about 3 minutes.
In the meantime, cut onions into pieces, about 2 1/2 cm or 1 inch. Slice beef into long thin strips.
Add green onions to pan and cook for 2 minutes. Add beef and continue cooking for another 3 minutes. Add sugar snap peas and cook for another 4 minutes or so until beef and sugar snap peas are tender.
In the meantime, cook rice noodles according to packet instructions (I had to soak mine for 5 minutes in boiling water). Drain and stir in sesame oil.
Divide noodles between deep bowl and spoon stir fry over them. The dish is quite soupy, so be sure to use deep bowls. Sprinkle with roasted sesame seeds and serve.
