britannia.org Recipe Bin: Chinese - Entrees: Beef & Other Meats

The Recipe Bin: Chinese - Entrees: Beef & Other Meats

Ants on the Hill

Binder:

2 tsp Cornstarch

¼ cup Chicken soup stock
Marinade:

1 tsp Sugar

¼ tsp Black pepper

¼ tsp Baking soda

2 tbsp Soy sauce

1 tbsp Oyster sauce

1 tsp Sesame seed oil

1 tbsp Dry sherry

Main:

1 lb Ground chuck, sirloin or Beef stew

3 cups Fried cellophane noodles

3 tbsp Corn, vegetable or Safflower oil

2 lg Cloves garlic, minced

1 Scallion with green top - Diced
Noodles:

3 cups Oil

2 oz Cellophane noodles

Mix binder ingredients in cup or small bowl until smooth. Set aside. Mix marinade ingredients together in medium bowl until smooth. Add beef to marinade in bowl and blend well. Set aside. Spread fried cellophane noodles evenly on serving platter. Heat skillet or wok on high for 30 seconds. Add oil and swirl to coat skillet for 30 seconds longer. Add garlic. Stir fry for 15 seconds. Add beef and marinade. Stir fry for 2 minutes, until beef loses its pink color. Add binder to beef in skillet and blend well. Cook 1 minute. Spoon cooked beef evenly over noodles. Garnish with scallions sprinkled on top. Serve hot with rice and salad or vegetable of your choice.

Noodles: Heat 3 cups of corn, vegetable or safflower oil almost to smoking, about 375°F. Unwrap and drop in one package (2 oz.) cellophane noodles. Within 3 seconds, the noodles will puff up and turn white and crunchy. With slotted spoon or wire mesh strainer, turn noodles over and deep fry for several seconds. Remove from hot oil and drain on paper towels. May be stored in a tightly covered container for about a week. Makes 5 cups fried noodles.

Makes approximately 8 servings.

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