Crispy Rice Noodles with Beef

Ingredients

• Vegetable oil
• as needed
• 5 oz (140g) dried rice vermicelli
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp light brown sugar
• 12 oz (350g) sirloin steak or fillet mignon
• thinly sliced
• 2 garlic cloves
• thinly sliced
• 1 tsp peeled and shredded fresh ginger
• 12 thin asparagus spears
• cut into 1in (2.5cm) lengths
• 6 scallions
• white and green parts
• cut into 1in (2.5cm) lengths
• 1/4 cup chopped cashews
• Asian sesame oil
• for serving

Instructions

1. Heat 2 in (5cm) oil in a large saucepan over high heat.
2. Break the vermicelli into 7 or 8 portions.
3. In batches, add to the hot oil and cook for a few seconds until they turn white and become crisp.
4. Transfer to paper towels.
5. Keep warm.
6. Mix the soy sauce, oyster sauce, sugar, and 1 tbsp water.
7. Heat 2 tbsp oil in a wok over high heat, stir-fry the beef for 2 minutes, until browned.
8. Transfer to a plate.
9. Add 1 tbsp oil, and stir-fry the garlic and ginger for 30 seconds.
10. Add the asparagus and scallions, stir-fry for 2 minutes, then add the sauce and beef to the pan.
11. Stir-fry until the sauce is thick and boiling.
12. Divide the rice vermicelli among 4 plates.
13. Pile the stir-fry on top, top with cashews, drizzle with sesame oil, and serve immediately.