------------------------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.
