CHINESE COOKING: The bean thread noodles absorb the flavour of beef as well as the spiciness of the sate sauce, yummy!

BEEF & BEAN THREAD NODDLES WITH SATE SAUCE沙爹牛內粉絲煲:

 

 

 

8 to 12 oz beef--flank steak or beef tenderloin

1/2 each red and green peppers

2 slices canned pineapple, cut into cubes

1/2 onion, cut into small square pieces

2 cloves of garlic, crushed

2 pieces of sliced fresh ginger

1 bundle of bean thread noodles 粉絲

seasoning for beef

    1/2 tsp. sugar

    1 tbsp. light soy sauce

    2 tsp. tapioca starch mixed with 1/4 cup water

    freshly ground black pepper

sauce:

    1/2 tsp. salt and sugar

    1 tsp. sesame seed oil

    2 tbsp. sate sauce, store-bought 沙爹 sauce

    1 1/2 to 2 cups water

 

 

 

 

 

Slice beef, across the grain, into thin slices. Add in seasoning and marinate for 1 hour. Soak bean thread noodles in warm water to soften; then drain and reserve.

 

Heat up 1 tbsp. cooking oil in wok or large non-stick saucepan over high heat. Add in ginger and cook until fragrant; then add in beef slices. Stir fry until no longer pink and just barely cooked. Remove from pan. Heat up pan again; then add in all the sauce ingredients except water, stirring well. Add in beef, tossing quickly to coat meat with sauce; then remove pan from heat. Use tongs to remove meat and reserve sauce.

 

Heat 1 tbsp. oil in a non-stick clay pot over high heat until hot. Add in garlic, then the peppers and onion. Cook until slightly softened; then add in pineapples. Toss together for 1 minute, then remove and set aside. Add in reserved sate sauce, as well as the water; stirring to cook for half a minute. When sauce comes to a boil, add in bean thread noodles. Cover pan and simmer at medium-low heat for 3-4 minutes to cook bean thread noodles; stirring from time to time. When noodles become transparent and sauce is thickened; increase heat to high and add in vegetables and beef slices. Cook together for 1 to 2 minutes to heat through. Serve right away.