Adapted from the lovely new cookbook I’ve been enjoying, Myers + Chang At Home: Recipes from the beloved Boston eatery. The only thing I changed was using udon instead of Shanghai style noodles (Twin Marquis brand)/or linguine. Leftovers were good for lunch. I did make a smaller, almost halved recipe.
16 oz noodles
Red, green and yellow bell peppers, cut in 1/4” strips
Onion, halved the sliced thin
1 lb strip steak, sliced into 2”x1/4” strips
1 cup garlic chives, cut into 2” pieces (green onion or I used chive flowers found at H-Mart)
1 cup bean sprouts
1 Tb fine chopped ginger
1 sliced garlic clove
18-20 raw medium (36/40) shrimp, peeled & deveined
1 recipe black pepper sauce
Combine and bring to a boil:
1/2 cup oyster sauce
1 Tb low sodium soy sauce
1 Tb Indonesian sweet soy sauce (kecap manis)
1 Tb ground pepper
Turn down heat to medium low and whisk until thickened, coating the back of a spoon. Turn off heat, whisk in:
2 Tb lime juice
1 Tb sugar
1 Tb fish sauce
*Can be made up to 2 weeks in advance, refrigerated.
2 Tb unsalted butter
1 cup fresh cilantro leaves
1 cup chopped peanuts
2 Tb lime juice
Heat a swirl of vegetable oil (2Tb) and cook beef over high. You want it hot to brown, once veggies are added things will get steamy. After a nice sear, add the peppers and onions. You may want to do half at a time depending on volume or use two skillets (wok is preferred).
Add the garlic chives, bean sprouts, ginger and garlic. Toss until veggies soften, 4 min.
Add the shrimp and cook another minute.
Remove all to a large plate/bowl.
Add the black pepper sauce to the juicy skillet and bring to a boil. Add the butter. Add the noodles to coat then add the beef/shrimp/veg mixture, toss to coat and cook a couple minutes more.
Serve in bowls and use the lime juice, peanuts and cilantro as optional garnishes. I like them but the taster doesn’t.
Yummy!
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