Side Pannel
Stir-Fried Beef and Rice-Flour Noodles
Stir-Fried Beef and Rice-Flour Noodles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 3 Or
- 4 Dried black mushrooms
- 1/2 c Rice-flour noodles
- 1/2 lb Lean beef
- 1 c Bamboo shoots
- 1 c Celery
- 1/3 c Dried onion
- 2 tb Oil
- 2 tb Oil
- 1/2 ts Salt
- 1/2 c Stock
- 2 ts Cornstarch
- 2 tb Water
- 1/2 ts Sugar
- 1 ts Soy sauce
Directions
1. Soak dried mushrooms.
2. Prepare rice-flour noodles as a deep-fried, crisp, white garnish. (See
"HOW-TO SECTION").
3. Slice beef thin against the grain. Slice thin the bamboo shoots, celerv,
dried onion and soaked mushrooms.
4. Heat remaining oil. Add beef and stir-fry until it loses its redness.
Remove from pan.
5. Heat remaining oil. Add salt, then all the vegetables, and stir-fry 2
minutes.
6. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium
heat. Meanwhile blend cornstarch and cold water to a paste.
7. Return beef to pan; then add sugar and soy sauce. Cook, stirring, 1/2
minute over high heat.
8. Stir in cornstarch paste to thicken. Top with rice-flour noodle garnish
and serve at once. VARIATIONS:
For the vegetables, substitute 1 cup Chinese cabbage, 1/4 cup bamboo
shoots, 10 snow peas and 8 water chestnuts.
In step 5, add with the vegetables 2 slices fresh ginger root, minced.
In step 8, before adding the rice-flour noodle garnish, sprinkle dish with
1 to 2 tablespoons almond meats, blanched, toasted and chopped.
2. Prepare rice-flour noodles as a deep-fried, crisp, white garnish. (See
"HOW-TO SECTION").
3. Slice beef thin against the grain. Slice thin the bamboo shoots, celerv,
dried onion and soaked mushrooms.
4. Heat remaining oil. Add beef and stir-fry until it loses its redness.
Remove from pan.
5. Heat remaining oil. Add salt, then all the vegetables, and stir-fry 2
minutes.
6. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium
heat. Meanwhile blend cornstarch and cold water to a paste.
7. Return beef to pan; then add sugar and soy sauce. Cook, stirring, 1/2
minute over high heat.
8. Stir in cornstarch paste to thicken. Top with rice-flour noodle garnish
and serve at once. VARIATIONS:
For the vegetables, substitute 1 cup Chinese cabbage, 1/4 cup bamboo
shoots, 10 snow peas and 8 water chestnuts.
In step 5, add with the vegetables 2 slices fresh ginger root, minced.
In step 8, before adding the rice-flour noodle garnish, sprinkle dish with
1 to 2 tablespoons almond meats, blanched, toasted and chopped.
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