A combination of crunchy textures and Asian flavors.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|vegetable oil, as needed||2 garlic cloves, peeled and thinly sliced|
|5 oz (140 g) dried rice vermicelli||1 tsp peeled and grated fresh ginger|
|3 tbsp soy sauce||12 thin asparagus spears, cut into 1 in (2.5 cm) lengths|
|2 tbsp oyster sauce||6 scallions, white and green parts, cut into 1 in (2.5 cm) lengths|
|1 tbsp light brown sugar||1/4 cup chopped cashews|
|12 oz (350 g) sirloin steak or filet mignon, thinly sliced||sesame oil, for serving|
Heat 2 in (5cm) oil in a large saucepan over high heat. Break the vermicelli into 7 or 8 portions. Working in batches, add to the hot oil and cook for a few seconds until they turn white and become crisp. Transfer to paper towels and keep warm.
Mix the soy sauce, oyster sauce, brown sugar, and 1 tbsp water in a small bowl and set aside.
Heat 2 tbsp oil in a wok or large frying pan over high heat and stir-fry the beef for 2 minutes, until browned. Transfer to a plate.
Add 1 tbsp oil to the pan and stir-fry the garlic and ginger for 30 seconds. Add the asparagus and scallions, stir-fry for 2 minutes, then add the sauce and beef to the pan. Stir-fry until the sauce is thick and boiling. Divide the rice vermicelli among 4 plates. Pile the stir-fry on top, sprinkle with cashews, drizzle with sesame oil, and serve immediately.
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