400 g. of tender cut of beef (tenderloin, sirloin, top-round or bottom-round)
120 g. of dried rice noodles (I used the flat variety)
1 carrot, julienned
100 g. of onion leaves, cut into 2"-lengths
1/2 head of pechay baguio (chinese cabbage, light green variety)
2 cakes of firm tofu, cut into 1" x 1" cubes
1/8 c. + 1 tbsp. of light soy sauce
1 thumb-sized piece of ginger, peeled and sliced
1 tbsp. of minced garlic
1 onion, sliced
2 tbsp. of brown sugar
salt and pepper
1/2 c. of rice wine, optional
6 c. of beef broth
4 tbsp. of cooking oil
Cook the rice noodles according to package directions. Drain and set aside.
Cut the beef into thin slices. Pour 1 tbsp. of light soy sauce over them and mix well.
Heat a shallow pan. Pour the oil. Stir fry the beef slices over high heat, in batches, just until no longer pink. Do not overcook the beef.
Reheat the oil. Add the ginger and garlic. Saute over medium-high heat for about a minute. Add onions. Cook until no longer transparent. Pour in the meat broth and rice wine. Season with light soy sauce, salt, pepper and sugar. Bring to a soft boil. Add the julienned carrots, tofu and pechay baguio leaves. Simmer, covered, for 1 minute. With a slotted spoon, remove the carrots, tofu and pechay baguio leaves and set aside.
Place the cooked noodles in a large serving bowl. Place the pechay baguio leaves, tofu and beef slices over them. Top with carrots and onion leaves. Pour in hot broth. Break the egg on top. Serve at once.
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