BEEF CHOW RICE NOODLES (GON CHOW NGAU HO) ENJOY DAN:

                      BEEF CHOW RICE NOODLES (GON COW NGAU HO)

Serves 2

MARINATE AND BEEF:

8 ounces flank steak (sliced into 1/8-inch pieces)

1 tablespoon cornstarch

1 teaspoon rice wine vinegar

1 teaspoon soy sauce

1 teaspoons sesame oil

SAUCE:

2 tablespoon soy sauce

2 oyster sauce

1 tablespoon hoisin sauce

1 tablespoons rice wine vinegar

1 teaspoon curry powder

1/2-easppon red pepper flakes

1-1/2-teaspon brown sugar

1/4-cup water

1 tablespoon cornstarch

CHOW MEIN INGREDIENTS:

8 ounces flat rice noodles

2 tablespoon olive oil + 2 teaspoons

1 bunch fresh kale, torn

1 package lightly seasoned Asian medley with frozen veggies, thawed and drained

2 tablespoons black sesame seeds

DIRECTIONS:

1.    Whisk together marinate along with the meat in Ziploc bag.

2.    Refrigerate for 30 minutes to 1 hour.

3.    Whisk all sauce ingredients in a bowl; set aside.

4.    Prepare noodles according to package directions, drain and set aside.

5.    Heat oil in a skillet over medium-high heat and when sizzling.

6.    Add the flak steak in a single layer, sauté without stirring for 30 seconds.

7.    Continue cooking for another 1 minute.

8.    Remove to a plate.

9.    Add remaining 2 teaspoons oil; when hot add kale and thawed vegetables.

10. Add sauce to the skillet and bring to a boil.

11. Add beef and any juice that have accumulated and the cooked noodles.

12. Reduce heat and simmer for 12 minutes or until heated through.

13. Top with toasted sesame seeds.

ENJOY DAN:                                                                     FOOD FOR THE SOUL!!