Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boneless sirloin steak
2 ts Corn starch
1 tb Soy sauce
1/2 c Peanut or vegetable oil
2 oz Cellophane noodles -- uncooked
6 oz Frozen snow pea pods -- thawed,
- drained
2 tb Peanut or vegetable oil
2 sl Fresh ginger (1")
1 tb Peanut or vegetable oil
2 Carrots -- scraped and cut in
- 1/8" slices
15 oz Baby corn -- drained
15 oz Straw mushrooms -- drained
1 ts Corn starch
2 tb Soy sauce
2 tb Rice wine
Partially freeze steak; slice diagonally across grain into thin
strips. Combine 2 ts corn starch and 1 tb soy sauce in a medium
bowl, stirring until smooth; stir in steak. Cover and marinate in
refrigerator 1 to 4 hours, stirring occasionally. Pour 1/2 cup oil
around top of preheated wok or large skillet, coating sides; heat
at medium-high (375 F) for 2 minutes. Add noodles, a small amount
at a time, and stir-fry 2 to 3 seconds or until noodles expand and
turn white. Remove noodles, and drain on paper towels; arrange in a
ring on a serving platter. Drain excess oil from wok. Add snow peas
to wok; stir-fry 2 minutes. Remove from wok, and arrange around
edges of noodles. Pour 2 tb oil around top of preheated wok,
coating sides; heat for 2 minutes. Add steak and ginger; stir-fry
4 to 5 minutes or until steak is no longer pink. Remove from wok,
and set aside. Pour 1 tb oil around top of preheated wok, coating
sides; heat for 2 minutes. Add carrot, corn, and mushrooms;
stir-fry 3 minutes. Combine 1 ts corn starch, 2 tb soy sauce, and
wine; stir until smooth. Add corn starch mixture to carrot mixture;
stir fry 1 minute or until thickened. Add steak mixture; stir-fry
until thoroughly heated. Spoon steak mixture into center of platter.
