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Beef Soup With Shining Noodles

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  Bean threads 4 Ounce (Also Called Long Rice Or Cellophane Noodles)
  Lean boneless beef 3⁄4 Pound (Sirloin Or Top Round)
  Cornstarch 2 Teaspoon
  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.
Set aside.
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.

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Beef Soup With Shining Noodles Recipe