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Chinese Beef With Vegetables

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  Sesame oil 4 Tablespoon
  Beef 1 Pound, very thinly sliced
  Green pepper 1 Large, slivered
  Red bell pepper To Taste, cut into long thin strips
  Bean sprouts 1 Cup (16 tbs)
  Chinese mushrooms 4 , soaked in water, stemmed and chopped
  Cellophane noodles/Rice noodles 5 Ounce, soaked and cut into thirds
  Oyster sauce 1 Teaspoon
  Vinegar 2 Tablespoon
  Beef bouillon cube 1
  Water 1⁄2 Cup (8 tbs)
  Ginger 1 Teaspoon
  Soy sauce 3 Tablespoon
  Garlic 1 Clove (5 gm), pressed
  Mirin/Sherry 2 Tablespoon
  Arrowroot/Cornstarch 1 Tablespoon

Heat two tablespoons of the sesame oil in a preheated wok.
Stir-fry the sliced beef, stirring for a few minutes.
Remove from wok.
Add two more tablespoons oil.
Stir in the vegetables and stir-fry for just a few seconds.
Add the noodles, oyster sauce, vinegar and bouillon cube which has been dissolved in the water.
Add the ginger and soy sauce, mixing well.
Add the garlic.
Combine the mirin and arrowroot in a small bowl and stir into the meat mixture and cook, stirring continually, until slightly thickened.
Add the meat.
Stir only two seconds and serve immediately with pilaf or plain rice.

Recipe Summary

Side Dish

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Chinese Beef With Vegetables Recipe