Ingredients
- 12 each 6" Red Corn Tortilla (10611)
- 1 1/2 lbs. Flank Steak, pounded thin
- 1 1/2 cup Flank Steak Marinade
- Vegetable Oil, as needed
- 6 oz. Green Pepper, diced
- 6 oz. Red Pepper, diced
- 6 oz. Onion, diced
- 24 oz. Kung Pao Sauce see related recipe
- 24 oz. Udon Noodles, cooked
- 6 oz. Carrot, shreds, quick pickled
- 6 oz. Radish, shreds, quick pickled
- 6 oz. Peanuts, toasted
- Scallions, thinly sliced, as needed
Directions
- Combine flank steak and marinade and allow to marinate overnight, under refrigeration.
- Thinly slice the beef, and combine peppers with onions. Preheat deep fryer to 350°F.
- To serve: Preheat a deep-fryer to 350°F and fry a tortilla for approximately 30-40 seconds or until bubbling stops and desired color is achieved. Drain onto paper towels. In a hot wok with vegetable oil, add 1½ oz. peppers and onion mixture, and 2 oz. sliced beef. Sauté until meat is cooked through and vegetables have softened. Add Kung Pao sauce and 2 oz. noodles, and simmer until slightly thickened. Top the tortilla with the stir-fry mixture. Finish the dish with ½ oz. each pickled carrots, pickled radish, and peanuts. Garnish with scallions and serve.
Ingredients- 1 1/3 cup Dark Soy Sauce
- 2/3 cup Rice Vinegar
- 2/3 cup Chicken Stock
- 2 1/2 Tbsp. Garlic, chopped
- 2 1/2 Tbsp. Ginger, peeled
- 2 1/2 Tbsp. Chile Paste
- 4 Tbsp. Brown Sugar
- 1 1/2 Tbsp. Szechuan Peppers, minced
Directions
- Combine all ingredients in a blender and blend until smooth. Reserve refrigerated.
