I feel so honored to have these recipes from Nick Lee's father, who once owned Chinese restaurants in Houston before retiring. He made a series of dishes for his daughter, Chef Christina Lee, who has asked him to instruct classes at Central Market in Austin, where she teaches. Nick, the son and brother of Christina, put together the recipes, video footage (in Cantonese, but language of food is universal) and photos. He sent me the recipes so I can keep them forever. I am passing along the information and let me know if you try this!
Stir Fried Beef With Flat Rice Noodles
4 ounce sliced beef
2 teaspoon corn starch
2 teaspoon water
1 teaspoon oil
Mix the beef, corn starch and water together first then add oil last. Set aside.
1 pound Flat Rice Noodles (Asian Market, this noodle is not in the refrigerated section).
1 ½ teaspoon Soy Sauce (Light)
2 teaspoon Soy Sauce (Dark)
1 teaspoon Oyster Sauce
Dash of Ground White Pepper (Optional).
1 cup Bean Sprout
1 Green Onion, cut to 1 inch length.
2 teaspoon oil (to stir fry the beef)
1 teaspoon oil (to stir fry the noodles)
Non-stick wok works best. Add 2 teaspoon oil on high heat until you see it shimmer. Stir fry the marinated beef until done, about 2 minutes. Set aside for later.
Heat the 1 teaspoon oil in the wok and add the 1 pound flat rice noodles. Toss / mix to heat thoroughly, about 2 minutes. Add the dark and light soy sauce along with the oyster sauce to the noodles and mix well to get an even coat. Now add the bean sprouts and green onion and stir fry for about a minute. Finally add the marinated beef back in the mix and stir fry for another minute.
**salt to taste, or add soy sauce**