Spicy Shredded Beef With Cellophane Noodles
|Beef flank steak/Any beef steak||1 Pound (Otherwise Use)|
|Dark soy sauce||3 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|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|
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 400Â° F (204Â° 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.
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.