“Good Food Magazine, March 1987”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 3 inches of water in medium saucepan to boiling. Add noodles and boil 3 minutes. Pour into sieve, rinse with cold water, and drain well.
  2. Toss beef, ginger, garlic, red pepper flakes, and 2 T. soy sauce in mixing bowl. Let stand.
  3. Mix remaining 1 T. soy sauce, the vinegar, and sugar in small bowl.
  4. Heat 2 T. oil in 9-inch nonstick skillet over medium-high heat. Add noodles and spread evenly in pan. Cook until bottom is golden and crusty, 8-10 minutes. Slide pancake onto skillet lid. Add 1 T. oil to skillet and heat. Carefully flip pancake into skillet and cook until second side is golden and crusty, about 5 minutes. Slide pancake onto serving plate. Cover with foil to keep warm.
  5. Add 2 T. oil to same skillet and heat over high heat. Drain beef and add to skillet. Stir-fry just until beef no longer looks raw, 3-4 minutes. Remove beef with juices to bowl. Add remaining 1 T. oil to skillet and heat over high heat. Add carrots and celery and stir-fry until crisp-tender, about 2 minutes. Return beef to skillet, pour in vinegar mixture, and toss quickly to combine. Spoon beef mixture noodle pancake and serve.

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