Beef And Broccoli With Cellophane Noodles
|Round steak||1⁄2 Pound (250 gram)|
|Broccoli||1 Bunch (100 gm)|
|Water||125 Milliliter (1/2 cup)|
|Soy sauce||15 Milliliter (1 tablespoon)|
|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.