Try 'shaking,' not stir-frying, beef and noodles
“Shaking” describes how this Vietnamese dish is cooked. Beef cubes, instead of being stir-fried, are browned in a wok. You shake the pan to turn them. The wok or skillet should be very hot before the beef is added so that a crisp brown crust forms.
The beef is served over a bed of warm Chinese noodles flavored with fresh mint and roasted peanuts. The spicy meat and noodles together with the crunchy peanuts make a delicious combination of textures and flavors. This one-dish meal takes only minutes to cook. While the meat is marinating, cook the noodles.
Fresh or steamed Chinese noodles can be found in the produce section of the market. Dried Chinese noodles are found in the ethnic food area. Either can be used for this recipe.
HELPFUL HINTS
n Angel hair pasta can be substituted for Chinese noodles.
n Flank, skirt, sirloin or strip steak can be used instead of beef tenderloin.
n 4 garlic cloves can be used instead of minced garlic.
COUNTDOWN
n Marinate beef.
n Place water for noodles on to boil.
n Prepare remaining ingredients.
n Cook noodles.
n Cook beef.
n Assemble dish.
SHOPPING LIST
To buy: 3/4 pound beef tenderloin, 1 small package fresh or dried Chinese noodles, 1 small bunch fresh mint, 1 bottle reduced-sodium soy sauce, 1 bottle sesame oil, 1 jar minced garlic, 1 package snow peas and 1 small jar dry-roasted peanuts.
Staples: Brown sugar, salt and black peppercorns.
