Cooking Lesson #125 Taiwan Night Market Steak

The China Rose Collection

Taiwan Night Market Steak (shown with rice & stir-fried vegetables)

How you doin’? 你好嗎 (Nǐ hǎo ma). You can find anything you want to buy or eat in one of the Taiwanese night markets. These street markets in Taiwan thrive in urban or suburban areas between sunset and sunrise. Night markets in Taiwan are similar to those in areas inhabited by ethnic Han. A few, such as Huaxi Street Tourist Night Market, utilize purpose-built marketplaces, but most occupy either sidewalks or even entire streets that carry vehicle and pedestrian traffic by day. Some night markets in smaller side streets and alleys feature retractable roofs. Most night markets operate daily and feature a mixture of individual stalls selling clothing, consumer goods, xiaochi, specialty drinks and impressive food.
 
The atmosphere is usually crowded and noisy with hawkers shouting and fast-paced music playing over loudspeakers. Taiwanese night markets have evolved over the years from small local gatherings to noisy streets lined with vendors. Vendors must adhere to regulations placed on their activities by the Taiwanese government.
 
On one of my visits, I was invited into a stall’s doorway and upon entering I found a well-appointed restaurant. What a surprise. The next biggest surprise was the quality of Chinese steak dish. It is mild and flavorful with a silky texture. I think you’ll love making this recipe almost as much as you will love eating it. The secret is, consistent thinly sliced steak.

Prep time:  15 minutes
Cook time:  5 minutes
Yield:  4 servings
 
Ingredients
 
For the crispy noodles
1/3 (6-ounce) package fine rice noodles
1/2 cup peanut oil
 
For the steak
1 tablespoon peanut oil, plus 2 tablespoons (for stir-frying)
1 tablespoon cornstarch
1 tablespoon dark soy sauce
2-1/2 teaspoons light soy sauce (I prefer Kikkoman)
1 teaspoon hoisin sauce (I prefer Lee Kum Kee)
1 tablespoon red wine
1 egg white, beaten
1 teaspoon granulated sugar
Kosher salt and black pepper to taste
1/2-pound sliced steak (filet, New York or rib eye)
1/2 cup coarsely chopped yellow onions (to be added when stir-frying)
 
For the stir-fry sauce
3 tablespoons water
1 teaspoon oyster sauce (I prefer Lee Kum Kee)
1 tablespoon cornstarch
1/2 teaspoon granulated sugar
1 teaspoon dark soy sauce
1/2 teaspoon light soy sauce
 
Directions
To make the crispy noodles

1. Bring the oil for deep frying to 400⁰F in a wok over high heat. Oil is ready to use when a few noodle strands dropped into the oil puff and rise to the surface immediately on contact. Add rice noodles all at once and remove the noodles with tongs as soon as they puff and pop to the surface—this happens quickly. Drain on paper towels. Set aside. Drain and save the remaining peanut oil.

To marinade and prepare the steak

1. Combine 1 tablespoon of oil, the cornstarch, dark soy sauce, soy sauce, hoisin sauce, wine, egg white, sugar, a dash of salt and a dash of pepper. Add steak and toss to coat well to marinate. Set aside.

To make the stir-fry sauce

1. Combine water, oyster sauce, cornstarch, sugar, dark soy sauce and light soy sauce; stir until smooth.

To stir fry the steak

1. Coat the bottom and sides of a wok or skillet with 2 tablespoons of oil over high heat.
2. Add the onions and stir-fry 2 minutes.
3. Add the marinated beef and stir-fry to sear, stirring gently to prevent meat from breaking up and becoming watery, 1 minute. Remove from the heat.
4. Pile the puffed rice noodles on a platter and spoon the beef mixture on top. Do not mix. Can also be served with steamed rice.

ChefSecret:  Rice noodles are fun to work with as they puff in an instant and kind of look like Styrofoam. They add a lot of texture and suck up a lot of sauce, or they can be a crispy garnish that adds another level of complexity to an Asian dish.
 
Covid-19 Quip of the Day: “Do you know the feeling when you get into bed, fall right asleep, stay asleep all night and wake up feeling refreshed and ready to take on the day? Yeah, Me neither!”
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