Title: Indonesian Bamie
Categories: Entree Meat Fish
Yield: 6 Servings
| 8 | oz | Vermicelli, broken in half |
| 2 | tb | Vegetable oil |
| 3 | | Cloves garlic, minced |
| 1/2 | ts | Crushed red pepper |
| 1 | lb | Flank steak |
| 1/4 | lb | Medium raw shrimp |
| 6 | | Green onions |
| 2 | c | Celery, cut in 1/4" slices |
| 3 | tb | Salt-reduced soy sauce |
Cut steak across the grain in 1/8" thick slices. Shell, devein, and half
shrimp lengthwise. Cut green onions in diagonal 1/2" slices. Cook
vermicelli until just tender; drain, rinse with cold water, and drain
again. Set aside. Heat a wide frying pan or wok over high heat; when pan
is hot, add 1 tablespoon of the oil. To hot oil, add garlic and pepper,
stir once. Add steak and cook 1 minute. Add shrimp and cook until shrimp
are opaque and steak is browned but still pink inside, about 30 seconds.
Remove from pan. Heat remaining oil; add onions and celery. Cook
vegetables until tender-crisp, about 1 1/2 minutes. Add vermicelli and soy
sauce; cook for 1 minute. Return meat mixture to pan and continue to cook
just until liquid has evaporated.