Title: Shredded Beef with Hoisin Sauce And Vegetables
Categories: Main dish, Beef, Australian, Fusion, Chinese
Yield: 4 Servings
400 g Beef leftovers; shredded
1 c Dry sherry
1/3 c Hoisin sauce
1/2 tb Soy sauce
1 Garlic cloves; crushed
1/2 tb Ginger root; grated
185 g Dry egg noodles
1/2 tb Peanut or vegetable oil
1 Celery stalks; sliced
1/2 Red capsicums; sliced
65 g baby corn; halved
50 g Shiitake mushrooms; sliced
Cilantro leaves
Combine leftover meat in a bowl with sherry, 2 tb hoisin, soy
sauce, garlic & ginger. Set aside for 10 minutes.
Drop dry noodles into a large pan of boiling water & cook for 5-6
minutes until tender & noodles are loose. Rinse in cold water &
drain well.
Heat a wok over high heat. Add 1/2 tb of oil. Add leftover beef,
sherry, 2 tb hoisin, soy sauce, garlic & ginger & heat in batches
for a few minutes until warmed through. Remove from wok.
Wipe out wok & reheat. Add remaining oil & vegetables, toss over
heat for 2 minutes. Return beef to wok with noodles & remaining
hoisin sauce. Toss for 30 seconds until heated through.
Serve garnished with coriander leaves.
From: WOOLWORTHS FLYER
Typed by: KEVIN JCJD SYMONS, NOVEMBER 2009
