Ingredients:
For egg noodle with beef
- 2 fresh or dry Chinese egg noodle, about 6 oz (185 g);
- 6 oz (180 g) flank steak;
- 2 1/2 (600 ml) cup water;
- 1 teaspoon liquid aminos/soy sauce;
- 1 teaspoon dark soy;
- 1/2 teaspoon vegetable oil.
For ginger scallion sauce
- 1/2 cup ginger, 1 large piece ginger, about 4-6 oz (200 - 300 g), peel, finely julienne;
- 1/2 cup scallion, finely slice and chop with knife up side down;
- 1/4 cup (60 ml) vegetable oil;
- Sea salt, adjust to taste.
Recipe:
Serving for 2
For egg noodle with beef
- Clean flank steak, wrap with paper towel to dry;
- Slice flank steak to 1/8” (0.5 cm) thick;
- Marinate with liquid aminos, dark soy and vegetable oil;
- Add 1 cup water in sauce pan over medium high heat;
- Put noodle in when water comes to a boil;
- Cook until al dente, drain;
- In a separate pot, add 1 1/2 cups water;
- Stir in flank steak when water comes to a boil;
- Cook until flank steak start to change color;
- Turn off heat and leave in the pot, it will keep cooking;
- Place flank steak on top of noodle;
- Top with the ginger scallion sauce;
- Add liquid aminos or oyster sauce if desire;
- Serve hot with broth.
For ginger scallion sauce
- Add 1/4 cup (60 ml) vegetable oil in a sauté pan over medium high heat;
- Add ginger julienne when oil get hot;
- Cook until ginger become translucent not burn, stir often;
- Add scallion until it gets soft;
- Season with sea salt, adjust for taste.