| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Chinese |
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 2 |
|
8 oz beef fillet steaks; sliced |
| 3 |
tb |
Cornflour |
| 1 |
|
Red pepper; sliced |
| 1 |
|
Green pepper; sliced |
| 2 |
oz |
Green beans |
| 1 |
|
Knob fresh ginger |
| 2 |
ts |
Toasted sesame seeds |
|
|
Beansprouts |
| 1 |
lg |
Onion; sliced |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Ginger puree |
| 1 |
ts |
Honey |
|
|
Chopped fresh coriander |
|
|
Chopped fresh mint |
|
|
Dried seaweed |
|
|
Noodles |
|
|
Chinese leaves |
|
|
Vegetable oil for deep frying |
INSTRUCTIONS
Deep fry the seaweed in hot oil for a few minutes, drain on a plate
with some kitchen towel and set aside.
Heat some oil in a wok and when hot add the green beans, peppers,
onions and four slices of ginger.
Cover the slices of beef in cornflour. Add half the beef to the pan
to deep fry, and put the other half in the wok. Stir quickly, adding
more oil if needed.
Stir the beansprouts, soy sauce, ginger and ginger puree into the
wok. Add the honey, toasted sesame seeds, coriander and mint.
Put the noodles into the hot fat and remove after a minute or so, when
cooked.
Put the stir fry mixture into serving dishes. Top one dish with
seaweed and the other with deep fried beef. Serve immediately with
the noodles.
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