Stir-Fried Beef on Noodle Pancake

• 6 ounces thin egg noodles
• 1 lb beef flank steak, sliced across the grain into thin slivers
• 1 slice fresh ginger, minced (quarter-sized)
• 1 garlic clove, minced
• 2 medium carrots, pared, cut into thin julienned slivers
• 2 celery ribs, cut into thin julienned slivers
• 12 teaspoon dried red pepper flakes
• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 6 tablespoons vegetable oil
• 2 teaspoons oriental sesame oil

1. Heat 3 inches of water in medium saucepan to boiling.
2. Add noodles and boil 3 minutes.
3. Pour into sieve, rinse with cold water, and drain well.
4. Toss beef, ginger, garlic, red pepper flakes, and 2 T. soy sauce in mixing bowl.
5. Let stand.
6. Mix remaining 1 T. soy sauce, the vinegar, and sugar in small bowl.
7. Heat 2 T. oil in 9-inch nonstick skillet over medium-high heat.
8. Add noodles and spread evenly in pan.
9. Cook until bottom is golden and crusty, 8-10 minutes.
10. Slide pancake onto skillet lid.
11. Add 1 T. oil to skillet and heat.
12. Carefully flip pancake into skillet and cook until second side is golden and crusty, about 5 minutes.
13. Slide pancake onto serving plate.
14. Cover with foil to keep warm.
15. Add 2 T. oil to same skillet and heat over high heat.
16. Drain beef and add to skillet.
17. Stir-fry just until beef no longer looks raw, 3-4 minutes.
18. Remove beef with juices to bowl.
19. Add remaining 1 T. oil to skillet and heat over high heat.
20. Add carrots and celery and stir-fry until crisp-tender, about 2 minutes.
21. Return beef to skillet, pour in vinegar mixture, and toss quickly to combine.
22. Spoon beef mixture noodle pancake and serve.

egg noodles, beef flank steak, ginger, garlic, carrots, celery, red pepper, soy sauce, rice wine vinegar, sugar, vegetable oil, sesame oil

Taken from www.food.com/recipe/stir-fried-beef-on-noodle-pancake-424531 (may not work)