A quick and delicious meal even the kids enjoy!
1/4 lb (125 g ) rice stick noodles
1 lb (500g) Flank steak
2 tbsp dry sherry or chinese cooking wine or white grape juice
1 tbsp tamari or soy sauce
1 tsp sesame oil
1 clove garlic
4 green onions
1 in pice fresh ginger
1/2 lb (250) g snow peas
2 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp low sodium chicken stock
Fill a large pot with cold water and add rice stick noodles.
Slicing against the grain, cut flank steak into very thin bite-size pieces. In a medium bowl, combine sherry (or your choice of alternative), tamari and sesame oil. Add flank steak and stir to combine. Allow to marinate until ready cook (about 15 minutes.
Chop garlic and green onions and place in a small bowl. Peel ginger and grate finely, adding to the bowl Prep snow peas by tearing or cutting the stem end and pulling off the string. (if your family prefers their veggies shredded, then cut accordingly).
Heat pot containing water and rice stick noodles at high - they should have soaked for about 30 minutes by now. When it comes to a boil, check noodles immediately. As soon as they are tender-soft, turn off heat.
Heat a wok or large frying pan on high and add oil. Toss in garlic, green onion and ginger mixture and stir fry 30 seconds. Spread beef, including marinade, in a single layer in the wok and leave to sear for 1 minute or more without disturbing. Stir. Add snow peas and stir-fry until beef is no longer pink. Add oyster sauce and chicken stock, stirring to mix. Remove wok from heat.
Drain noodles. Arrange on a large serving plate and top with beef stir fry. Serve.
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