1 pound flank steak, sliced
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 teaspoon paprika
1/2 teaspoon saffron
1/2 teaspoon minced garlic clove
1/2 teaspoon cornstarch
2 tablespoons vegetable oil
3/4 cup clam juice
3-1/2 cups hot water
4 tablespoons rice vinegar
3/4 cup granulated sugar
1 carrot, grated 1 pound fine egg noodles
2 tablespoons lemon juice
1/4 cup chopped cilantro for garnish
1 cup fresh bean sprouts for garnish
1 cucumber, sliced for garnish
1 carrot, shredded for garnish
1/2 cup pineapple chunks for garnish
1/4 cup peanuts for garnish
Place sliced flank steak in a bowl and add sugar, soy sauce, paprika, saffron, chopped garlic clove, cornstarch, and oil; marinate for 30 minutes in the refrigerator.
Meanwhile, in a saucepan, combine clam juice, hot water, vinegar, sugar and grated carrot; heat through and set aside.
Prepare noodles according to package directions. Sprinkle the noodles with lemon juice.
Drain the beef. Grill beef until done, about 5 to 7 minutes.
Serve the beef over the pasta and garnish with chopped cilantro, bean sprouts, sliced cucumber, shredded carrot, and pineapple chunks. Sprinkle with peanuts. Top with the reserved clam sauce.
Makes 6 servings.