Stir-Fried Beef on Noodle Pancake

Ingredients

• 6 ounces thin egg noodles
• 1 lb beef flank steak
• sliced across the grain into thin slivers
• 1 slice fresh ginger
• minced (quarter-sized)
• 1 garlic clove
• minced
• 2 medium carrots
• pared
• cut into thin julienned slivers
• 2 celery ribs
• cut into thin julienned slivers
• 12 teaspoon dried red pepper flakes
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 6 tablespoons vegetable oil
• 2 teaspoons oriental sesame oil

Instructions

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