Cooking Instructions
1.
Completely remove the outer skin from the
Beef Rib Roast (2 lb)
. Remove some of the fat, then slice into 1 by 2-inch slices, about 1/8th-inch thick.
2.
Stir together a little bit of
Corn Starch (to taste)
, the white of an
Eggland's Best Classic Egg (1)
, and 1 tablespoon of
Soy Sauce (1 Tbsp)
, then coat the meat with the mixture. Let stand for at least 1 hour or up to overnight.
3.
Into a mixing bowl, add
Soy Sauce (1/3 cup)
,
Hoisin Sauce (1/3 cup)
,
Shaoxing Cooking Wine (1/3 cup)
,
Chili Paste (1 Tbsp)
,
Brown Sugar (1 Tbsp)
,
Garlic Paste (1 Tbsp)
,
Corn Starch (1 Tbsp)
, and
Fresh Ginger (1 tsp)
. Stir well to combine.
4.
Cook
Fresh Potato Noodles (1 lb)
. Drain, then toss with a bit of sesame
Toasted Sesame Oil (as needed)
so they don't stick. Keep warm.
5.
Stir-fry the meat in very hot
Peanut Oil (1/3 cup)
until browned on both sides, about 1 minute total.
6.
Remove beef at once, and discard most of the fat.
7.
In the remaining fat, stir-fry
Red Bell Pepper (1/2)
,
Yellow Bell Pepper (1/2)
, and
White Onion (1)
.
8.
Add the sauce and bring to a simmer. Remove from the heat.
9.
Add the beef,
Chili Oil (1 tsp)
, and
Toasted Sesame Oil (1 Tbsp)
. Check and adjust seasoning, making the dish as spicy as you would like.
10.
Sprinkle noodles with
Black Sesame Seeds (to taste)
.
11.
Pour the meat and sauce over the noodles. Serve and enjoy!
