Chinese Beef With Vegetables
|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|
|Beef bouillon cube||1|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
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.