Angel
Hair
with
Gingered
Beef
-
yield
1
serving
1
cup
dark
stock
1
tbsp
very
thinly
sliced
ginger
root
1/2
tsp
minced
garlic
1
tbsp
soy
sauce
1
1/2
tsp
cornstarch
3/4
lb
flank
steak,
cut
long
thin
strips
1/2
tsp
ginger
powder
1/2
tsp
salt
1
tbsp
oil,
for
cooking
1
cup
sliced
mushrooms,
shiitakes
1/4
cup
Julienne
carrots
2
tbsp
thinly
sliced
green
onions
2
cup
cooked
angel
hair
pasta
1
tbsp
sesame
oil
In
a
medium
saucepan,
bring
the
stock,
ginger,
and
garlic
to
a
boil.
Reduce
for
3
minutes.
Mix
the
cornstarch
into
the
soy
sauce.
As
you
stir
the
stock,
pour
the
cornstarch
mixture
into
the
stock.
It
will
begin
to
thicken.
Allow
to
boil
for
1
minute,
and
remove
from
the
heat.
Toss
the
meat
with
powdered
ginger
and
salt.
Heat
the
cooking
oil
in
the
wok
until
it
is
smoking.
Add
the
meat,
stirring,
and
searing
it
quickly
on
all
sides.
Pull
the
meat
up
the
sides
of
the
wok
and
add
the
mushrooms
and
carrots.
Cook
for
2
minutes.
Add
the
green
onions
and
toss
all
together.
Drop
the
pasta
by
the
handful
into
the
fryer
to
create
crazy
noodles,
fry
for
45
seconds,
remove
and
place
in
a
bowl.
Drizzle
with
the
sesame
oil.
Place
them
on
a
big
service
platter.
To
the
stir-fry,
add
the
sauce
and
completely
coat
everything.
Taste
and
adjust.
Pour
this
over
the
noodles.
Submitted By (Mark)
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