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Categories:
noodles beef cornstarch beef broth cold water cornstarch steak sauce sugar vegetable oil gingerroot vegetable oil zucchini onion tomatoes
Viewed: 40 - Published at: 6 years agoIngredients
- 2 ounces cellophane noodles, cut into pieces
- 1 lb beef top round steak
- 1 teaspoon cornstarch
- 12 cup beef broth
- 12 cup cold water
- 1 tablespoon cornstarch
- 3 tablespoons steak sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 1 12 cups sliced zucchini
- 1 large onion, cut into thin wedges
- 2 medium tomatoes, cut into thin wedges
Method
- Soak cellophane noodles 15 minutes in enough warm water to cover; drain.
- Trim fat from beef steak.
- Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
- (For ease in cutting, partially freeze beef about 1 1/2 hours.)
- Toss beef and 1 teaspoon cornstarch.
- Mix broth, water, 1 tablespoon cornstarch, the steak sauce and sugar.
- Heat wok or 12-inch skillet until very hot.
- Add 1 tablespoon oil to wok; rotate wok to coat sides.
- Add beef and gingerroot; stir-fry about 4 minutes or until vegetables or until vegetables are crisp-tender.
- Stir in broth mixture.
- Cook and stir about 1 minute or until thickened.
- Stir in beef mixture, cellophane noodles and tomatoes.
- Cook about 1 minute or until heated through.
- 4 servings.
