1 3/4 lb lean beef boneless round
steak
2 tbsp sake (rice wine)
sherry or chicken broth
1 tbsp finely chopped
gingerroot
2 tsp vegetable oil
1/2 tsp salt
1 clove garlic, crushed
4 oz rice sticks
1 tsp vegetable oil
2 cup thinly sliced bok choy with
leaves (about 3 large stalks)
1/2 cup sliced green onions - (with tops)
1 can straw mushrooms, (15 ounces)
drained*
2 tbsp sake (rice wine)
sherry or chicken broth
A Recipe for
Oriental Beef With Rice Noodles
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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This Recipe for Oriental Beef With Rice Noodles is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Oriental Beef With Rice Noodles from the recipe cookbook of Recipes-to-go (Beef)
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Trim fat from beef steak. Cut beef diagonally into 1/4-inch strips. Mix
beef, 2 tablespoons sake, the gingerroot, 2 teaspoons oil, the salt and
garlic in medium glass or plastic bowl. Cover and refrigerate 30 minutes.
Place rice sticks in large bowl. Cover with hot water. Let stand 10
minutes; drain well. Chop coarsely.
Heat 1 teaspoon oil in wok. Add beef mixture; stir-fry about 5 minutes or
until beef is done. Add rice sticks, bok choy, onions and mushrooms;
stir-fry about 4 minutes or until bok choy is crisp-tender. Sprinkle
mixture with 2 tablespoons sake. 4 SERVINGS (ABOUT 1-3/4 CUPS EACH).
*2 jars (4.5 ounces each) whole mushrooms, drained, can be substituted
for the straw mushrooms.
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Preparation Time: 0:00
Serves: 4
Oriental Beef With Rice Noodles Recipe brought to you by Recipes To-Go