Beefy Noodles, Chocolate Truffles, Leon Salad

DEAR SOS: I hope you can help. I am hopelessly addicted to the beef and flat noodles served at the Mandarette restaurant on Beverly Boulevard. Is there a chance they will share their recipe?

--FRAN

DEAR FRAN: The Mandarette people were kind enough to part with their recipe. And what an easy, versatile dish it is. You can try substituting chicken, turkey, pork and even shellfish.

MANDARETTE BEEF FLANK STEAK

8 ounces beef flank steak

1 tablespoon Mirin or sake

1 tablespoon soy sauce

1/2 teaspoon cornstarch

1 egg white, beaten

1/4 teaspoon sugar

1 teaspoon oyster sauce

1 teaspoon hoisin sauce

2 tablespoons chicken broth

Dash black pepper

2 tablespoons oil

1/4 teaspoon pressed garlic

2 green onions, chopped

1 (1/2-pound) piece flat rice noodles, cut into 1-inch lengths

Cut beef about 1 1/2 inches long and 1/2-inch thick. Place in bowl. Add Mirin, 1 1/2 teaspoons soy sauce, cornstarch and egg white. Mix well and set aside.

Place sugar, remaining soy sauce, oyster sauce, hoisin sauce, chicken broth and pepper in another container. Mix well and set aside.

Heat 1 1/2 tablespoons oil in wok over high heat. Add beef mixture and quickly saute until lightly browned. Remove beef. Add remaining oil to wok and heat. Saute garlic until golden brown. Add green onions, beef, rice noodles and reserved soy-oyster sauce mixture. Stir to blend and cook until slightly thickened and noodles are hot. (Do not overcook.) Makes 2 to 4 servings.

Note : Flat rice noodles, which come in soft (fresh, not dry) white slabs, are available in most Chinese markets. A slab can be cut in any shape desired.

DEAR SOS: How about a recipe for chocolate truffles? I’m willing to try my hand at it. I’ll let you know if the effort expended exceeds the extravagant cost.

--MORE TRIFLE TRUFFLE

DEAR MORE: Hope this exceeds your expectations.

CHOCOLATE TRUFFLES

7 ounces semisweet or bittersweet chocolate

1/4 cup whipping cream

1/2 cup unsalted butter, cut up

2 to 3 teaspoons Grand Marnier, amaretto, framboise, Cognac, brandy, creme de menthe or rum

Dutch process cocoa, or 2 cups finely chopped walnuts, almonds, hazelnuts, pecans or pistachios

Coarsely chop chocolate. Place in top of double boiler and add whipping cream and butter. Heat over simmering water, stirring constantly until chocolate and butter melt and mixture becomes satiny smooth.

Remove top of double boiler from heat. Stir in liqueur. Cool slightly. Refrigerate 2 hours or until chocolate mixture is firm.

Working quickly, form mixture into 1-inch balls. (Balls may melt slightly on outside.) Drop into bowl of cocoa or chopped nuts, coating truffles on all sides. Place on wax paper.

Repeat procedure until all chocolate mixture is used. If mixture becomes too soft, return to refrigerator 1/2 hour or more. Truffles may be refrigerated 1 hour after making to firm further. Serve at room temperature. Makes 20 to 30 truffles.

DEAR SOS: Would you please reprint a recipe from La Scala Boutique in Beverly Hills? I believe it’s called Leon Salad.

--PHYLLIS

DEAR PHYLLIS: The Leon Salad, one of the best chopped salads in town, has been a Culinary SOS reader favorite for years.

LEON SALAD

1 head iceberg lettuce, finely chopped

1 head romaine lettuce, finely chopped

1/4 pound Italian salami, cut julienne

4 ounces mozzarella cheese, shredded

1 (15 1/2-ounce) can garbanzo beans, drained

Leon Dressing

Combine iceberg and romaine lettuces, salami, cheese and beans in bowl. Toss with Leon Dressing and serve. Makes 6 servings.

Leon Dressing

1/4 cup oil

2 tablespoons wine vinegar

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup grated Parmesan cheese

Combine oil, wine vinegar, mustard, salt, pepper and Parmesan cheese and mix well. Makes about 1/2 cup.