Crispy Rice Noodles with Beef

• Vegetable oil, as needed
• 5 oz (140g) dried rice vermicelli
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp light brown sugar
• 12 oz (350g) sirloin steak or fillet mignon, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tsp peeled and shredded fresh ginger
• 12 thin asparagus spears, cut into 1in (2.5cm) lengths
• 6 scallions, white and green parts, cut into 1in (2.5cm) lengths
• 1/4 cup chopped cashews
• Asian sesame oil, for serving

1. Heat 2 in (5cm) oil in a large saucepan over high heat.
2. Break the vermicelli into 7 or 8 portions.
3. In batches, add to the hot oil and cook for a few seconds until they turn white and become crisp.
4. Transfer to paper towels.
5. Keep warm.
6. Mix the soy sauce, oyster sauce, sugar, and 1 tbsp water.
7. Heat 2 tbsp oil in a wok over high heat, stir-fry the beef for 2 minutes, until browned.
8. Transfer to a plate.
9. Add 1 tbsp oil, and stir-fry the garlic and ginger for 30 seconds.
10. Add the asparagus and scallions, stir-fry for 2 minutes, then add the sauce and beef to the pan.
11. Stir-fry until the sauce is thick and boiling.
12. Divide the rice vermicelli among 4 plates.
13. Pile the stir-fry on top, top with cashews, drizzle with sesame oil, and serve immediately.

vegetable oil, rice vermicelli, soy sauce, oyster sauce, brown sugar, fillet, garlic, ginger, thin, scallions, cashews, sesame oil

Taken from www.cookstr.com/recipes/crispy-rice-noodles-with-beef (may not work)