1 tsp black peppercorns, smashed with mortar and pestle
3 cups chopped kale or other leafy green
1 cup sliced yellow onion
1 lb thin noodles
Garnish:
freshly ground black pepper
1 tsp sesame seeds
1 tsp sesame oil
DIRECTIONS
In a small bowl stir the ingredients for the marinade: soy sauce, cornstarch, salt, black pepper, honey, sherry wine, sesame oil and add the beef. Toss to coat and allow to sit for 15 minutes.
In a second bowl combine the ingredients for the sauce and set aside: ginger, garlic, soy sauce, rice wine, honey.
Cook the noodles 1 minute less than package instructions and then rinse in cool water.
Heat a wok or large skillet over high heat and add the peanut oil and peppercorns, once the oil starts to lightly smoke and peppercorns start to sputter add the beef. Stir the beef rapidly and often until it is almost cooked through (about 2 minutes). Add the kale , and onions and stir fry for another minute or two until the onion starts to soften. Add the black pepper sauce and bring to a boil. Add the noodles and toss to coat stir fry until the noodles absorb all the sauce, 1 to 2 minutes.
Plate the noodles and garnish with fresh ground black pepper, sesame seeds, and drizzle with the sesame oil. Serve immediately.
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