Stir-Fry Beef and Snow Peas
- 1 lb Boneless sirloin steak 2 ts Cornstarch 1 tb Soy sauce 1/2 c Peanut or
- vegetable oil 2 oz Cellophane noodles, uncooked 6 oz Frozen snow pea pods,
- thawed And drained 2 tb Peanut or vegetable oil 2 sl Fresh ginger (1"
- slices) 1 tb Peanut or vegetable oil 2 Carrots, scraped and cut in 1/8 inch
- slices 15 oz Baby corn, drained 15 oz Straw mushrooms,drained 1 ts
- Cornstarch 2 tb Soy sauce 2 tb Rice wine
- Partially freeze steak; slice diagonally across grain into thin strips.
- Combine 2 teaspoons cornstarch and 1 tablespoon soy sauce in a medium bowl,
- stirring until smooth; stir in steak. Cover and marinate in refrigerator
- 1-4 hours, stirring occasionally. Pour 1/2 cup oil around top of preheated
- wok or large skillet, coating sides; heat at medium-high (375) for 2
- minutes. Add noodles, a small amount at a time, andstir-fry 2-3 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, andarrange
- around edges of noodles. Pour 2 tablespoons oil around top of preheated
- wok, coating sides; heat for 2 minutes. Add steak and ginger; stir-fry 4-5
- minutes or until steak is no longer pink. Remove from wok, and set aside.
- Pour 1 tablespoon oil around top of preheated wok, coating sides; heat for
- 2 minutes. Add carrot, corn, and mushrooms; stir-fry 3 minutes. Combine 1
- teaspoon cornstarch, 2 tablespoons soy sauce and wine; stir until smooth
- Add cornstarch 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. Submitted By KATHYH1929@AOL.COM On
- THU, 7 SEP 1995 144758 -0400
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Stir-Fry Beef and Spaghetti
Categories: Beef, Green/wax b, Main dishes, Onions
Yield: 6 Servings
8 oz Spaghetti, Fusilli or
-Linguine; uncooked
4 tb Cornstarch, divided
1/3 c Plus 1 tbsp. soy sauce
1 tb Dry sherry (optional)
1 Clove garlic; minced
1/2 ts Ground ginger
1/4 ts Pepper
12 oz Boneless beef round steak;
-in thin strips
2 c Cold water
2 1/2 tb Vegetable oil; divided
2 md Carrots, thinly sliced; (1
-cup)
1 lg Onion, cut into chunks; (2
-cups)
1 10 oz packag frozen cut
-green beans; thawed and
-drained
Toasted sesame seeds;
-(optional)
In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce,
sherry, garlic, ginger and pepper. Add beef; marinate at room temperature
for 30 minutes. In a small bowl, blend remaining 3 tablespoons cornstarch
into water. Stir in remaining 1/3 cup soy sauce.
Prepare pasta according to package directions; drain. Add 1 teaspoon oil
to pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add
meat mixture and stir-fry for 1 minute. Remove meat mixture from heat. In
the same skillet, heat remaining 1 tablespoon oil. Add carrots and onion
and stir-fry until tender-crisp. Stir in meat, cornstarch mixture and green
beans. Cook, stirring constantly, until mixture is thickened and
translucent. Arrange hot pasta on warm serving platter, and top with meat
mixture. Garnish with sesame seeds, if desired. Each serving provides: 519
Calories; 26.4 g Protein; 67.8 g Carbohydrates; 15.1 g Fat; 40.9 mg
Cholesterol; 1139 Sodium. Calories from Fat: 26% MC formatting and posted
by bobbi744@sojourn.com
Recipe By : Pasta Home Page
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 13:56:02 -0500
From: Roberta Banghart
---------- Recipe via Meal-Master (tm) v8.05
Title: Stir-Fry Beef and Spaghetti
Categories: Beef, Green/wax b, Main dishes, Onions
Yield: 6 Servings
8 oz Spaghetti, Fusilli or
-Linguine; uncooked
4 tb Cornstarch, divided
1/3 c Plus 1 tbsp. soy sauce
1 tb Dry sherry (optional)
1 Clove garlic; minced
1/2 ts Ground ginger
1/4 ts Pepper
12 oz Boneless beef round steak;
-in thin strips
2 c Cold water
2 1/2 tb Vegetable oil; divided
2 md Carrots, thinly sliced; (1
-cup)
1 lg Onion, cut into chunks; (2
-cups)
1 10 oz packag frozen cut
-green beans; thawed and
-drained
Toasted sesame seeds;
-(optional)
In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce,
sherry, garlic, ginger and pepper. Add beef; marinate at room temperature
for 30 minutes. In a small bowl, blend remaining 3 tablespoons cornstarch
into water. Stir in remaining 1/3 cup soy sauce.
Prepare pasta according to package directions; drain. Add 1 teaspoon oil
to pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add
meat mixture and stir-fry for 1 minute. Remove meat mixture from heat. In
the same skillet, heat remaining 1 tablespoon oil. Add carrots and onion
and stir-fry until tender-crisp. Stir in meat, cornstarch mixture and green
beans. Cook, stirring constantly, until mixture is thickened and
translucent. Arrange hot pasta on warm serving platter, and top with meat
mixture. Garnish with sesame seeds, if desired. Each serving provides: 519
Calories; 26.4 g Protein; 67.8 g Carbohydrates; 15.1 g Fat; 40.9 mg
Cholesterol; 1139 Sodium. Calories from Fat: 26% MC formatting and posted
by bobbi744@sojourn.com
Recipe By : Pasta Home Page
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 13:56:02 -0500
From: Roberta Banghart
