![\"\"](\"https:\/\/merig.com\/wp-content\/uploads\/2023\/04\/AAPIHM_Recipe_titles11-1024x576.jpg\")
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Serves 12<\/em><\/p>\n INGREDIENTS<\/strong><\/p>\n 2 lbs rice noodles (wide) 1.5 lbs flank steak INSTRUCTIONS<\/strong><\/p>\n 1. Heat 3 tbsp of vegetable oil in wok and fry onions to golden brown. Sprinkle with salt and remove to bowl. Asian American Pacific Islander Heritage Month Recipe – Week 3<\/p>\n","protected":false},"author":28,"featured_media":0,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/posts\/17388"}],"collection":[{"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/comments?post=17388"}],"version-history":[{"count":1,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/posts\/17388\/revisions"}],"predecessor-version":[{"id":17389,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/posts\/17388\/revisions\/17389"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/media?parent=17388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/categories?post=17388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/tags?post=17388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 tbsp thai fish sauce
\n5 tbsp soy sauce (divided) 1 tbsp molasses
\n1 tbsp granulated sugar 1 tbsp sesame oil
\n3\/8 tsp black pepper
\n1\/2 c sriracha (divided)
\n1 tbsp cornstarch
\n1\/2 c vegetable oil (divided)
\n1.5 c onion (julienned)
\n3\/8 tsp iodized salt
\n1 tbsp ginger puree
\n6 ea green onion, cut 1 in on bias<\/p>\n
\n2. Cut the flank steak in half lengthwise, then into thin strips against the grain in a bowl, combine fish sauce, 2 tbsp soy sauce, molasses, sugar, sesame oil, pepper, 2 tbsp sriracha, cornstarch. Add sliced beef and stir well. Let stand about 10 minutes.
\n3. Pour room temperature water over rice noodles in a large bowl & soak until soft. Drain, rinse with cold water, drain well, and set aside.
\n4. Clean the wok and add 2 tbsp oil. Drain steak, and cook in oil, along with the ginger, over high heat until the steak is a little bit pink. Add steak to the onions.
\n5. Clean the wok, heat 3 tbsp oil and fry the rice noodles for about 1 minute. Add
\n3 tbsp soy sauce and stir until noodles absorbed it.
\n6. Add the meat & onion mixture to noodles along with the green onions & fry just long enough to bring all to temp.
\n7. Serve hot and with remaining sriracha on side.<\/p>\n","protected":false},"excerpt":{"rendered":"