Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Beef, Main dish, Oriental	4	Servings

INGREDIENTS

1	lb	Beef sirloin or flank steak
1	tb	Soy sauce
1	tb	Water
1	tb	Dry sherry
2	ts	Sesame oil
1	ts	Cornstarch
2	tb	Hot ketchup
1	tb	Hoisin sauce
1	tb	Steak sauce
2	ts	Worcestershire sauce
2	ts	Packed brown sugar
1/2	ts	Tabasco sauce
2	oz	Bean thread noodles, broken in half
1		Green onion (including top) finely chopped

INSTRUCTIONS

MARINADE
SAUCE
NOODLES
GARNISH
PREPARATION: Trim and discard fat from beef.  Cut beef across the grain
into 3- by 2- by 1/4-inch slices. Combine marinade ingredients in a bowl
and add beef; stir to coat. Cover and refrigerate for 2 hours. Combine
sauce ingredients in a bowl; mix well and set aside. COOKING: Set wok in a
ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high
heat until oil reaches about 375 degrees F. Add half the bean thread
noodles and deep-fry for about 5 seconds or until they puff and expand.
Turn over and cook other side. Lift out and drain on paper towels. Cook
remaining noodles.  Place noodlen on a serving platter, pressing down on
noodles to flatten slightly; set aside. Remove all but 2 Tablespoons oil
from wok.  Add beef, 6 or 7 pieces at a time, and cook for about 1 to 1 1/2
minutes on each side or until done to your liking.  As beef is cooked,
transfr it to a bowl; set aside while cooking remaining beef. Return all
beef to wok and place over medium heat. Pour sauce over beef and cook,
stirring to coat well, for 2 minutes. Spoon beef over noodles and srinkle
with green onion.  Serve hot. TIPS: Adjust the amount of Tabasco sauce to
taste. For a spicier flavor, substitute sweet bean sause for hoisin sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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