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Stir-Fried Beef with Transparent Noodles

ingredients

serves 4
1/2 kg (1 lb) Fillet of beef, cut with the grain into thin strips
3 Tbs Soy sauce
1 Tbs Rice wine or dry sherry
75 ml (3 fl oz) 3/8 cup Peanut oil
2 Tbs Cornflour (cornstarch)
225 g (8 oz) Transparent noodles
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and chopped
125 g (4 oz) Chinese cabbage, shredded
125 g (4 oz) Bean sprouts
2 Spring onions (scallions), finely chopped
1 1/2 tsp Sugar
1 tsp Salt
50 ml (2 fl oz) 1/4 cup Beef stock

method

1. Put the beef strips into a shallow bowl. Combine 2 tablespoons of soy sauce, the wine or sherry, 1 tablespoon of oil and the cornflour (cornstarch) until they are well blended. Pour the mixture over the beef strips and toss gently to coat them. Set aside to marinate at room temperature for 1 hour.

2. Meanwhile, turn the noodles into a bowl and pour over enough boiling water to cover completely. Set aside to soak for 5 minutes. Drain.

3. Heat the remaining oil in a very large frying-pan. Add the ginger and beef strips and stir-fry over high heat for 3 minutes. Push the strips to the side of the pan and add the noodles and remaining ingredients. Fry for 2 minutes, then stir the beef strips into the noodles. Add the remaining soy sauce and fry for a further 2 minutes, stirring frequently.

4. Transfer the mixture to a warmed serving dish and serve at once.

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