|Recipe Name:||Ants On The Hill (chinese Style Beef)||Submitted by:||Administrator|
|Number of Servings:||6|
2 Teaspoon(s) Cornstarch
1/4 Cup(s) Chicken soup stock, or
Canned chicken broth
1 Teaspoon(s) Sugar
1/4 Teaspoon(s) Black pepper
1/4 Teaspoon(s) Baking soda
2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Oyster sauce
1 Teaspoon(s) Sesame seed oil
1 Tablespoon(s) Dry sherry, gin or vodka
1 Pound(s) Ground chuck, sirloin or
3 Cup(s) Fried cellophane noodles
3 Tablespoon(s) Corn, vegetable or
1 Teaspoon(s) Minced fresh garlic OR
2 Cloves garlic, minced
2 Tablespoon(s) Fresh scallions OR
1 Scallion with green top
3 Cup(s) Oil
2 Ounce(s) Cellophane noodles
Before you start:Mix binder ingredients in cup or small bowl until
smooth.Set aside.Mix marinade ingredients together in medium bowl
until smooth. 1. Add beef to marinade in bowl and blend well.Set
aside. 2. Spread fried cellophane noodles evenly on serving platter.
3. 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. 4. Add binder to beef in skillet and blend well.Cook 1 minute.
5. Spoon cooked beef evenly over noodles.Garnish with scallions
sprinkled on top. Serve hot with rice and salad or vegetable of your
choice. Yields 4 to 6 servings. Noodles: 1. Heat 3 cups of
corn,vegetable or safflower oil almost to smoking, about 375 degrees.
2. Unwrap and drop in one package (2 oz.) cellophane noodles. 3.
Within 3 seconds,the noodles will puff up and turn white and crunchy.
4. With slotted spoon or wire mesh strainer,turn noodles over and deep
fry for several seconds. 5. 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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
Nutrition (calculated from recipe ingredients)
Calories From Fat: 1034
Total Fat: 116.8g