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1
Stir the rice wine, soy sauce, cornstarch, garlic and ginger together in a bowl till the cornstarch is dissolved.
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2
Toss the beef slices gently in the marinade to coat.
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3
Let stand for 10 to 30 min.
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4
For the Sauce: Stir the stock, oyster-flavored sauce, chili garlic sauce, cornstarch, pepper and sesame oil together in a bowl till the cornstarch is dissolved.
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5
Set aside.
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6
For the Golden brown Pancakes: Cook the noodles in a large pot of boiling salted water according to package directions.
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7
Drain well, rinse under cold water and drain again.
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8
Heat a 10- to 12-inch nonstick frying pan over medium-high heat till warm.
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9
Add in 1 Tbsp.
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10
of the oil and swirl to coat the bottom.
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11
Spread the noodles in an even layer in the pan and cook, pressing lightly from time to time to make a hard cake.
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12
Cook till the bottom is golden, about 5 min.
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13
Turn the cake over.
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14
Drizzle 1 Tbsp.
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15
of the remaining oil around the edges of the pan and cook till the second side of the noodle cake is golden, 3 to 4 min.
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16
Transfer noodles to a warmed serving plate.
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17
For the Dish: Heat a wok over high heat till warm.
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18
Add in 1 Tbsp.
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19
of the oil, swirling to coat the sides.
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20
Add in the meat and stir-fry till meat is no longer pink, 1 1/2 to 2 min.
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21
Remove from the pan.
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22
Add in onion and stir-fry till almost tender, about 1 minute.
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23
Add in the asparagus and cook, stirring, till tender-crisp, about 2 min.
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24
Return the meat to wok.
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25
Pour in the sauce and bring to a boil; continue cooking till slightly thickened.
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26
Spoon beef asparagus stir-fry over the crispy noodle cake.
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27
This recipe yields 4 servings.
