How many servings?
From kitchen to table in
1 hour 30 minutes (includes time for beef to tenderize).
beef flank steak, water to cover
red wine vinegar
celery
red bell pepper
green bell pepper
garlic
noodles
water (use water from tenderizing, plus or minus)
soy sauce
sugar
cornstarch
ground ginger
red pepper flakes
olive oil
Cut beef into strips. Place in a saucepan and cover with water.
Sprinkle with red wine vinegar.
Turn burner on to high and heat to boiling. Cover and reduce heat to the
lowest setting. Simmer for at least one hour to tenderize beef. Add more water if necessary
to keep meat completely covered.
Fill a large saucepan with water and heat on high for noodles.
Dice celery, bell peppers and garlic. Set aside.
Mix together water, soy sauce, sugar, ginger and red pepper flakes.
Stir in cornstarch and blend well.
Heat oil in a skillet or wok over medium-high. Add vegetables and stir fry
until tender crisp.
Reduce heat to low and stir in soy sauce mixture. Cook and stir until sauce thickens.
When water boils, add noodles and cook for about two minutes or until no white appears in the middle
of a bitten noodle. Drain and rinse, add to sauce and vegetables.
