Rice Noodles with Spiced Coffee Beef, Braised Bok Choy and Sesame Crunch

Instructions

1. 1

   1. In a bowl, combine the beef with the cold espresso, 3 tablespoons (45 ml) soy sauce, toasted sesame oil, honey, 1 tablespoon (15 ml) rice vinegar, Chinese five-spice powder, black pepper, and 1 tablespoon (8 g) cornstarch. Add 2 chopped scallions, half of the garlic, and half of the ginger. Mix well and marinate for 15 minutes in the refrigerator.

2. 2

   2. Place the rice noodles in a large bowl and cover with very hot water, about 160°F/70°C, for 8 to 10 minutes, or until flexible but still firm. Drain, briefly rinse with warm water, and set aside with a few drops of vegetable oil to prevent sticking.

3. 3

   3. Heat a large skillet or wok over medium heat. Add 1 tablespoon (15 ml) vegetable oil, then add the sesame seeds and the 2 thinly sliced scallions. Cook for 1 to 2 minutes, stirring, until the sesame is golden and the scallions are lightly crisp. Remove and reserve as the sesame crunch.

4. 4

   4. In the same skillet, add 1 tablespoon (15 ml) vegetable oil and place the bok choy cut side down. Cook for 2 minutes over medium-high heat. Add the remaining garlic, remaining ginger, 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, and the vegetable broth or extra water. Cover and braise for 4 to 5 minutes until the bok choy is tender but still green. Remove and keep warm.

5. 5

   5. In a small cup, whisk 3/4 cup (180 ml) water with the remaining 1 tablespoon (8 g) cornstarch until smooth. Stir in the remaining 1 tablespoon (15 ml) soy sauce and set aside for the sauce.

6. 6

   6. Raise the heat on the skillet or wok to high. Add the remaining 1 tablespoon (15 ml) vegetable oil. Add the beef with its marinade and stir-fry for 3 to 5 minutes until cooked through and glossy; the surface of the beef should reach at least 160°F/71°C. Pour in the water-cornstarch mixture and cook 1 to 2 minutes more, stirring, until the sauce thickens and glazes the beef.

7. 7

   7. Add the drained noodles to the skillet with the beef and toss for 1 to 2 minutes over medium heat so they absorb some of the sauce. Taste and adjust with a pinch of salt if needed.

8. 8

   8. Serve the noodles and beef in shallow bowls, place the braised bok choy on the side, and finish with the sesame-scallion crunch on top. Serve immediately.