Canton Beef Noodles

Print out the recipe for Canton Beef Noodles

Serves 4

12 ounces beef flank steak, water to cover
1 teaspoon red wine vinegar
6 ounces celery
4 ounces red bell pepper
4 ounces green bell pepper
2 cloves garlic
6 ounces noodles
2 cups water (use water from tenderizing, plus or minus)
2 tablespoons soy sauce
2 teaspoons sugar
1/4 cup cornstarch
1 dash ground ginger
1 dash red pepper flakes
1 tablespoon & 1 teaspoon olive oil

Grocery Shopping List for Canton Beef Noodles

From kitchen to table in From kitchen to table in 1 hour 30 minutes (includes time for beef to tenderize).

Directions

Cut beef into strips. Place in a saucepan and cover with water. Sprinkle with red wine vinegar.
Turn burner on to high and heat to boiling. Cover and reduce heat to the lowest setting. Simmer for at least one hour to tenderize beef. Add more water if necessary to keep meat completely covered.
Fill a large saucepan with water and heat on high for noodles.
Dice celery, bell peppers and garlic. Set aside.
Mix together water, soy sauce, sugar, ginger and red pepper flakes. Stir in cornstarch and blend well.
Heat oil in a skillet or wok over medium-high. Add vegetables and stir fry until tender crisp.
Reduce heat to low and stir in soy sauce mixture. Cook and stir until sauce thickens.
When water boils, add noodles and cook for about two minutes or until no white appears in the middle of a bitten noodle. Drain and rinse, add to sauce and vegetables.
Stir in beef slices, mix together and serve.