PANCIT SOTANGHON WITH BEEF AND BROCCOLI

Pancit Sotanghon with Beef and Broccoli image

Provided by Carolyn Haas

Time 20m

Number Of Ingredients 14

7 oz dried mung bean thread noodles
4 c hot tap water
1 Tbsp olive oil
1 small onion, diced
2 clove garlic, chopped
1 tsp peeled and minced fresh ginger
1/4 lb beef sirloin, thinly sliced
1/4 c rice wine
1 Tbsp fish sauce
1 Tbsp soy sauce
1 tsp samba olek, or dried red pepper flakes
2 c beef stock
1/2 lb broccoli florettes
1 green onion/scallion, chopped

Steps:

1. Place bean threads in large bowl and cover with hot water. After 5 minutes, drain water.
2. Heat olive oil in wok or large skillet over medium-high heat. Add onion, ginger and garlic. Stir fry for 30 seconds. Add beef and stir fry for 2 more minutes.
3. Deglaze pan with rice wine. Add fish sauce, soy sauce, red pepper flakes and beef stock. Bring broth to simmer. Add broccoli and cover. Simmer for about 3 to 4 minutes until broccoli is almost tender. Add noodles to pan and completely submerge them. Cook for another 3-4 minutes. Remove from heat and garnish with the chopped green onion.