| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Asian |
April 1994 |
1 |
servings |
INGREDIENTS
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Soy sauce |
| 3/4 |
c |
Beef broth |
| 1 |
ts |
Freshly grated orange zest |
| 1/2 |
ts |
Sugar |
| 6 |
oz |
Asian egg noodles or thin spaghetti |
| 1 1/2 |
tb |
Vegetable oil |
| 3/4 |
lb |
Boneless sirloin; cut into 1/4-inch |
|
|
; strips |
| 1 |
|
Garlic clove; minced |
| 1 |
ts |
Minced peeled fresh gingerroot |
| 6 |
oz |
Snow peas; trimmed and cut |
|
|
; length-wise into |
|
|
; 1/4-inch strips |
INSTRUCTIONS
In a bowl dissolve cornstarch in soy sauce and stir in broth, zest and
sugar.
In a kettle of salted boiling water cook noodles until tender and drain
well.
While noodles are cooking, in a heavy skillet measuring about 10 inches
across top heat 1 tablespoon of oil over moderately high heat until hot but
not smoking. Stir-fry beef, patted dry and seasoned with salt and pepper,
until browned, about 45 seconds, and transfer to bowl. Add the remaining
1/2 tablespoon oil to skillet and stir-fry garlic, gingerroot, and snow
peas 30 seconds. Stir cornstarch mixture and add to snow peas, stirring.
Simmer mixture until thickened and stir in beef with any juices accumulated
in bowl and salt and pepper to taste. In a large bowl toss beef mixture
with noodles.
Serves 2.
Gourmet April 1994
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