Ants On The Hill (Chinese Style Beef) Recipe
2 tsp cornstarch
1/4 cup chicken soup stock, or
1 canned chicken broth
1 tsp sugar
1/4 tsp black pepper
1/4 tsp baking soda
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame seed oil
1 tbsp dry sherry, gin or vodka,
1 lb ground chuck, sirloin or
1 beef stew
3 cup fried cellophane noodles
3 tbsp corn, vegetable or
1 safflower oil
1 tsp minced fresh garlic or
2 large cloves garlic, minced
2 tbsp fresh scallions or
1 scallion with green top,
3 cup oil
2 oz 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
to Asian Recipes
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