You are here

Beef And Broccoli With Cellophane Noodles

Canadian.Recipes's picture
Beef And Broccoli With Cellophane Noodles is a delicious recipe that you will simply love to serve to your loved ones. I am sure, once you try this Beef And Broccoli With Cellophane Noodles, you will always crave for some more.
  Round steak 1⁄2 Pound (250 gram)
  Broccoli 1 Bunch (100 gm)
  Water 125 Milliliter (1/2 cup)
  Soy sauce 15 Milliliter (1 tablespoon)
  Cornstarch 2 Teaspoon
  Vegetable oil 25 Milliliter (2 tablespoon)
  Chopped ginger root/1/2 tsp ground ginger 2 Teaspoon (fresh)
  Garlic 2 Clove (10 gm), minced
  Cellophane noodles/Chinese vermicelli 1⁄4 Pound (125 gram)

Cut beef into thin slices about 2 inches (5 cm) long.
Cut broccoli into florets; if tough, peel stalks and cut into strips about 1/4 inch (5 mm) thick and 2 inches (5 cm) long.
Combine water, soy sauce and cornstarch; set aside.
In wok or heavy skillet, heat oil over high heat; cook beef, ginger and garlic, stirring constantly, until beef is no longer pink.
Add broccoli and stir to coat.
Pour in cornstarch mixture; reduce heat to medium, cover and steam for 2 to 3 minutes or until broccoli is tender crisp.
Meanwhile, in pot of boiling salted water, cook noodles for 1 to 2 minutes or just until pliable and tender. (Be careful not to overcook.)
Drain noodles, arrange on warmed serving platter and spoon beef broccoli mixture over.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4 (14 votes)