Rice Sticks With Beef
|Rice sticks||2 Ounce|
|Rump steak||3 Tablespoon|
|Peanut oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Ginger sherry||1⁄2 Teaspoon|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
Drop the rice sticks (wide rice noodles) into boiling water and boil for 7-10 minutes.
Drain well and put aside.
Cut the steak into very thin smallish slices.
Break the lettuce into fair-sized pieces and cut the onion into 1-inch lengths.
Heat a tablespoon of the oil in a frying-pan.
Add the rice sticks and, as they cook for several minutes, move them about and form them into an oval shape.
Turn them into a heated oval dish and keep hot.
Wipe out the pan.
Add and heat the remaining oil, cook the garlic and ginger in it to a brown tone and discard them.
Add the steak and cook it for 2 minutes.
Remove to a heated dish and keep hot.
To the same pan with, if necessary, a little more oil, add the lettuce, onion, seasonings, sherry and stock and cook for 1 minute.
Add the cornflour, blended with the water, and stir while cooking for 1 1/2 minutes.