In a large bowl, stir together the beef, 3 TBSP soy sauce, and 2 tsp cornstarch until the beef is well coated then cover the bowl and set aside to marinate for about 20 minutes.
SAUCE:
Stir together the 6 TBSP soy sauce, 4 TBSP sherry, 2 TBSP vinegar, 4 tsp cornstarch, 1 tsp sesame oil, 1 tsp crushed red pepper, and 1/4 cup water until well combined then set aside.
NOODLES AND STIR FRY:
Prepare the noodles according to package directions then drain and set aside.
Heat the oil in a large wok over medium-high heat until very hot.
Add the beef to the wok and stir-fry for about 2 minutes.
Add the onion, bell pepper, mushrooms, and sugar snap peas to the wok and stir-fry for about 2 minutes.
Push the beef and vegetables to the side of the wok then pour the beaten egg on the empty side and scramble the eggs for about 1 minute.
Stir in the sauce and cook, stirring often, until sauce thickens, about 2 more minutes.
Take the wok off the heat the add the noodles and toss to combine.
Transfer the contents of the wok to a large serving bowl then sprinkle the chopped peanuts on top.
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