Categories: Asian
Ingredients
- 3/4 lb sirloin, trimmed of all fat, rinsed and patted dry
- 1/2 lb dried rice noodles
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 2 tbsp dark brown sugar
- Freshly ground black pepper
- 5 tbsp vegetable oil, divided
- 2 tbsp minced garlic
- 1 lb greens (spinach), cleaned and cut into 1/2-inch strips
- 2 eggs, beaten
- crushed dried red pepper flakes to taste
- Rice vinegar to taste
Directions
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Slice the meat into 2-inch long 1/2-inch wide strips.
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Cover the noodles with warm water for 5 minutes, then drain.
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In a small bowl, combine the soy sauce, fish sauce, brown sugar and black pepper; set aside.
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Heat a wok or heavy skillet over high heat. Add approximately 2 tbsp of the vegetable oil. When the oil is hot, but not smoking, add the garlic. After stirring for 5 seconds, add the greens and stir-fry for approximately 2 minutes; set aside.
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Add 2 more tbsp of oil to the wok. Add the beef and stir-fry until browned on all sides, about 2 minutes; set aside.
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Heat 1 tbsp of oil in the wok and add the noodles. Toss until warmed through, approximately 2 minutes; set aside.
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Heat the oil remaining in the wok. Add the eggs and cook, without stirring until they are set, about 30 seconds. Break up the eggs slightly and stir in the reserved noodles, beef and greens and the red pepper flakes. Stir the reserved soy mixture, then add it to the wok. Toss to coat and heat through. Serve immediately with rice vinegar to sprinkle over the top.