Sunday, October 31, 2010


Chinese Food!!!!! So many nights it's EXACTLY what you want. However, when I order it as take-out, I have yet to find a place that serves it on the lighter side....I know what you are saying...what's the point of "the lighter side" it's CHINESE FOOD!!!
Well, I like to make my own and feel a little better when I am done. This recipe stretches a little beef by adding plenty of vegetables.
1/2 lb flank steak
1 zucchini halved and very thinly sliced
1 large grated carrot
1 large shallot chopped
4 oz cellophane noodles or thin rice noodles
1/4 cup canola oil
4 tbl soy sauce
1 tbl brown sugar
1-1/2 tbl sesame oil
1-1/2 tbl rice vinegar
1 tbl toasted sesame seeds
Bring water to a boil in a sauce pan and add noodles. Remove from the heat and let stand about 3 minutes until softened. Drain and rinse under cold water Add 1 tbl canola oil and separate them on wax paper or a plate. Set aside
In a bowl, mix the soy sauce, sesame oil, vinegar and brown sugar. Trim the beef and slice thin across the grain into 1 inch pieces and season with salt.
In a large saute pan, heat 1-1/2 tbl of canola oil until it is hot. Add the beef and cook about a minute and transfer to a plate. Add the remaining 1-1/2 tbl oil to the pan and add zucchini, carrot and onion. Cook until softened about 2 minutes. Reduce the heat and add back the beef and noodles. Stir the soy mixture and add it to the pan. Stir until everything is evenly coated and hot, about 3-4 minutes.
Serve with a sprinkle of sesame seeds...soooo good!

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