1 package (8 oz.) vermicelli, broken in half
Boiling salted water
5 Tbsp. vegetable oil
2 cloves garlic, minced or pressed
½ tsp. crushed red pepper
1 flank steak (about 1 lb.), cut across the grain into 1/8-inch-thick slices
½ pound medium-sized raw shrimp, shelled, deveined
2 green onions (including tops), cut diagonally into ½-inch slices
2 cups coarsely shredded green cabbage
1 cup each sliced (about ¼ inch thick) leeks and celery
¼ cup soy sauce
Following package directions, cook vermicelli in large pot of boiling salted water until al dente; drain, rinse with cold water, and drain again. Set aside.
Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic and pepper and stir once. Add steak and stir-fry for 1 minute. Add shrimp and stir-fry until shrimp are opaque and steak is browned but still pink inside (about 30 seconds). Remove from pan.
Pour 2 more tablespoons oil into pan; add onions, cabbage, leeks, and celery. Stir-fry vegetables until tender-crisp (about 1½ minutes). Add cooked vermicelli, remaining 1 tablespoon oil, and soy sauce; stir-fry for 1 minute.
Return meat/shrimp mixture to pan and continue stir-frying until almost all liquid has evaporated.
Makes 4-6 servings
Note: Angel hair pasta may be used instead of vermicelli. Steak might also taste good if it’s been grilled instead of stir-fried. Be sure not to over-cook either the steak or shrimp. Bean sprouts and/or broccoli might be a nice addition.
Recipe from Sunset Quick Meals with Fresh Foods