|Vermicelli||8 Ounce, broken in half|
|Boiling salted water||2 Cup (32 tbs)|
|Salad oil||5 Tablespoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Crushed red pepper||1⁄2 Teaspoon|
|Flank steak||1 Pound, cut across grain in 1/8-inch-thick slices|
|Raw shrimp||1⁄4 Pound, shelled, deveined, and cut in half lengthwise|
|Green onions with tops||2 , cut in 1/2-inch diagonal slices|
|Thinly sliced cabbage||2 Cup (32 tbs) (About 1/4 Inch Thick)|
|Thinly sliced celery||1 Cup (16 tbs) (About 1/4 Inch Thick)|
|Thinly sliced leek||1 Cup (16 tbs) (About 1/4 Inch Thick)|
|Soy sauce||4 Tablespoon|
Following package directions, cook vermicelli in a large kettle of boiling salted water until al dente.
Drain, rinse with cold water, and drain again; set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic and red pepper and stir once.
Add beef and stir-fry for 1 minute.
Add shrimp and stir-fry until shrimp are opaque and meat is browned but still pink inside (about 30 seconds).
Remove from pan.
Add 2 more tablespoons oil to pan.
Add onion, cabbage, leek, and celery slices; stir-fry until vegetables are tender-crisp (about 1 1/2 minutes).
Add vermicelli, remaining 1 tablespoon oil, and soy; stir-fry for 1 minute.
Return meat mixture to pan and continue stir-frying until most of the liquid has evaporated.