---------- Recipe via Meal-Master (tm) v8.02

     Title: ANTS ON THE HILL (CHINESE STYLE BEEF)
Categories: Chinese, Beef
     Yield: 6 servings

--------------------------BINDER--------------------------
     2 ts Cornstarch
   1/4 c  Chicken soup stock, or
          Canned chicken broth

-------------------------MARINADE-------------------------
     1 ts Sugar
   1/4 ts Black pepper
   1/4 ts Baking soda
     2 tb Soy sauce
     1 tb Oyster sauce
     1 ts Sesame seed oil
     1 tb Dry sherry, gin or vodka,
          Optional

------------------------INGREDIENTS------------------------
     1 lb Ground chuck, sirloin or
          Beef stew
     3 c  Fried cellophane noodles
     3 tb Corn, vegetable or
          Safflower oil
     1 ts Minced fresh garlic OR
     2 lg Cloves garlic, minced
     2 tb Fresh scallions OR
     1    Scallion with green top,
          Diced

--------------------------NOODLES--------------------------
     3 c  Oil
     2 oz Cellophane noodles

 Before you start:Mix binder ingredients in cup or
 small bowl until smooth.Set aside.Mix marinade
 ingredients together in medium bowl until smooth. 1.
 Add beef to marinade in bowl and blend well.Set aside.
 2. Spread fried cellophane noodles evenly on serving
 platter. 3. Heat skillet or wok on high for 30
 seconds.Add oil and swirl to coat skillet for 30
 seconds longer.Add garlic.Stir fry for 15 seconds. Add
 beef and marinade.Stir fry for 2 minutes,until beef
 loses its pink color. 4. Add binder to beef in skillet
 and blend well.Cook 1 minute. 5. Spoon cooked beef
 evenly over noodles.Garnish with scallions sprinkled
 on top. Serve hot with rice and salad or vegetable of
 your choice. Yields 4 to 6 servings.

 Noodles: 1. Heat 3 cups of corn,vegetable or safflower
 oil almost to smoking, about 375 degrees. 2. Unwrap
 and drop in one package (2 oz.) cellophane noodles. 3.
 Within 3 seconds,the noodles will puff up and turn
 white and crunchy. 4. With slotted spoon or wire mesh
 strainer,turn noodles over and deep fry for several
 seconds. 5. Remove from hot oil and drain on paper
 towels. May be stored in a tightly covered container
 for about a week. Makes 5 cups fried noodles.

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