How to make it

  • Heat a large saucepan of lightly salted water to a boil. Add the
  • noodles; cook until al dente, following the package directions. Drain; set aside.
  • Heat the oil and 1 tablespoon of the butter in a large skillet or
  • wok over high heat. Add the beef; stir-fry until lightly seared on all
  • sides, about 3 minutes. Add the mushrooms, vegetables, 1 tablespoon of the green onions, garlic and ginger; stir-fry 3 minutes. Season with the salt and pepper to taste. Transfer the mixture to a platter; set aside.
  • Add the plum wine and cinnamon; heat to a boil, stirring up the pan deposits. Boil until the liquid has reduced by half, about 1 minute. Add the broth; cook until the liquid has thickened slightly, 2-3 minutes. Whisk in the remaining 2 tablespoons of the butter. Add the noodles and reserved meat and vegetables. Stir in the rice wine; cook just until heated through. Season to taste, if needed.
  • Arrange the endive leaves around the edges of a large platter. Spoon the steak, noodles and sauce in the center; garnish with the remaining green onions.

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