Noodle Pancake with Garlic Beef Recipe

Ingredients : Serves 4 - 8

300 g

90 ml

1/2

15 g

2.5 g

400 g

10 g

15 g

1/2 cup

Fillet steak

Vegetable oil

Red bell pepper, deseeded and sliced

Garlic, minced

Ground black pepper

Fresh, soft noodles

Cornstarch

Nuoc cham sauce

Sugar

Beef broth

Green onions (scallions) chopped

Method :

Part-freeze steak to make it easier to cur each piece into 2 thin slices, making four slices. Place steak on a plate and cut into four slices. Spread each with bell pepper, garlic and 1 tablespoon oil. Turn steak in to marinate it, cover and refrigerate for 45 minutes.
Pour 40 ml oil into a heavy based pan, ensuring the based is coated.
Separate the noodles with hands. Heat oil to medium, add noodles and press them in and down with hands and spatula to fit the pan.
Heat until noodles are golden and crisp. Cook until browned then leave it in the pan for about 15 minutes as it will break up.
Loosen edges and base of pancake gently. Place a large place over the pan and quickly invert the pan to settle the pancake on the plate. Gently slide the pancake back into the pan, uncooked side down and continue cooking 5 to 10 minutes. Return pancake to plate in the same manner and keep warm in low oven.
In the same pan, heat 2 1/2 tablespoon oil until smoking, add meat and bell pepper. Mix and stir quickly on both sides, not overcooking.
Mix sugar, nuoc cham sauce, broth and cornstarch till smooth and add to steak.
Turn meat to absorb flavors, remove it and stir sauce rapidly until thick, returning steak briefly to coat with sauce.
Serve steak and sauce on top of pancake and cut into 4 or 8 if presenting as an entree.
Top with sauce and garnish with chopped green onions (scallions).