Vegetable Beef With Rice Cakes Recipe

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Vegetable Beef With Rice Cakes Ingredients

8 oz frozen rice cake rolls
1/2 lb beef steak,cut 1/2 thick
2 tbsp soy sauce
2 tbsp dry sherry
2 green onions,sliced
1/2 tsp grated gingerroot
3 tbsp cooking oil
1 bunch bok choy, sliced
1 (about 4 cups)
1 can (15 oz) straw mushrooms,
1 drained
1 can (8 oz) bamboo shoots,
1 drained
2 green onions, sliced
2 tbsp fresh or frozen snipped
1 chives
1 chicken broth

A Recipe for
Vegetable Beef With Rice Cakes

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Vegetable Beef With Rice Cakes

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Vegetable Beef With Rice Cakes Directions

Thaw rice cake rolls in refrigerator overnight.Let stand at room
temperature for 2 hours before cooking.Partially freeze
beef.Bias-slice beef across the grain into thin bite-size
strips.Place beef in a plastic bag set in a deep bowl.Combine soy
sauce,sherry,2 green onions and gingerroot.Pour over beef.Close
bag.Marinate in the refrigerator for 1 to 2 hours,turning bag
occasionally to distribute marinade.Drain well,reserving marinade.
Bias-slice rice cake rolls into 1/4" slices.Heat 2 tbsp. of the oil
in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and
chives. Stir-fry 3 minutes or until bok choy is crisp-tender.Remove
vegetables and juices from wok.Heat remaining oil in wok.Add
beef.Stir-fry 3 minutes or until no longer pink.Remove from wok. Add
1/4 cup chicken broth and reserved marinade to wok.Add sliced rice
cake rolls.Stir constantly for 2 to 3 minutes or until rice cake
slices soften,add more chicken broth as necessary to prevent rice
cake slices from sticking together.Return beef and vegetables to
wok.Heat through.Serve immediately.Makes 4 servings.

Serves: 4

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Vegetable Beef With Rice Cakes Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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