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Spicy Shredded Beef With Cellophane Noodles

Ingredients
  Beef flank steak/Any beef steak 1 Pound (Otherwise Use)
  Dark soy sauce 3 Tablespoon
  Chinese rice wine 1 Tablespoon
  Sugar 2 Teaspoon
  Cellophane noodles 1 Ounce
  Peanut oil/Vegetable oil 2 Cup (32 tbs)
  Celery 2 Cup (32 tbs), shredded
  Carrots 2 Cup (32 tbs), shredded
  Dried red pepper 2 Teaspoon, chopped
  Ginger root 1 Teaspoon, finely chopped
  Sesame oil 1 Teaspoon
Directions

First cut the beef into 1/8 inch thick (3 mm) slices.
Then shred the slices into 2 inch long (5 cm) strips.
Marinate with soy sauce, wine, and sugar for 30 minutes.
Cut the cellophane noodles into shorter lengths and loosen them.
Deep fry them in 2 cups very hot oil, about 400° F (204° C), for 5 seconds on both sides.
Crush the noodles into smaller pieces and lay them in one thin layer on a platter.
Heat a wok and add 2 Tbs of the used oil.
Stir fry the shredded celery and carrots for 2 minutes.
Remove.
Heat 3 Tbs oil in wok.
Add the chopped dried red pepper and ginger first, then the beef.
Stir over high heat for about 5 minutes until the liquid drains from the beef.
Continue to stir fry over high heat until the liquid is completely evaporated and the beef strips are dry and dark in color.
Add the cooked celery and carrots; mix well.
Garnish with sesame oil; mix again.
Place the beef and vegetable mixture over the fried cellophane noodles.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Beef

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