Beef Soup With Shining Noodles
|Bean threads||4 Ounce (Also Called Long Rice Or Cellophane Noodles)|
|Lean boneless beef||3⁄4 Pound (Sirloin Or Top Round)|
|Dry sherry||2 Teaspoon|
|Salad oil||2 Teaspoon|
|Salad oil||2 Tablespoon|
|Fermented salted black beans||3 Tablespoon, rinsed and patted dry|
|Dried hot red chili||6 Small|
|Finely chopped garlic||1 Tablespoon|
|Water||6 Cup (96 tbs)|
|Chicken bouillon cubes||6|
|Soy sauce||1 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Green onions with tops||3 , cut into 3-inch lengths|
|Oriental sesame oil||1 Teaspoon|
|Hot pepper & black bean sauce||To Taste (Hunan)|
Soak bean threads in warm water to cover until soft and pliable, about 15 minutes.
Drain, cut into 6-inch lengths, and set aside.
Cut beef into matchstick strips; mix with cornstarch, sherry, and the 2 teaspoons salad oil.
Pour the 2 tablespoons salad oil into a 3- to 4-quart pan over high heat.
Add black beans, chiles, and garlic.
Cook, stirring, until chiles begin to brown, 1 to 2 minutes.
Add water, bouillon cubes, soy, sugar, and bean threads.
Bring to a boil; stir in beef mixture and onions.
Cook, stirring occasionally, just until meat is no longer pink, about 3 minutes.
Stir in sesame oil, if desired.
Offer Hunan Hot Pepper & Black Bean Sauce to add to individual servings.