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Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: Makes 4 servings
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Notes

A combination of crunchy textures and Asian flavors.

Ingredients

  • 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
  • ¼ cup chopped cashews
  • Asian sesame oil, for serving

Directions

1. Heat 2 in (5cm) oil in a large saucepan over high heat. Break the vermicelli into 7 or 8 portions. In batches, add to the hot oil and cook for a few seconds until they turn white and become crisp. Transfer to paper towels. Keep warm.

2. Mix the soy sauce, oyster sauce, sugar, and 1 tbsp water. Heat 2 tbsp oil in a wok over high heat, stir-fry the beef for 2 minutes, until browned. Transfer to a plate.

3. Add 1 tbsp oil, and stir-fry the garlic and ginger for 30 seconds. Add the asparagus and scallions, stir-fry for 2 minutes, then add the sauce and beef to the pan. Stir-fry until the sauce is thick and boiling. Divide the rice vermicelli among 4 plates. Pile the stir-fry on top, top with cashews, drizzle with sesame oil, and serve immediately.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 2 cups added oil for frying.

626kcal (31%)
65mg (6%)
7mg (11%)
25mcg RAE (1%)
505mg
59mg
23g
4g
2g
39g
40mg (13%)
1115mg (46%)
7g (34%)
42g (65%)
3mg (19%)