| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 1 | c | Beef |
| 1 | Clove garlic | |
| 1 | sm | Onion |
| 1 | Tomato | |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 3/4 | c | Stock |
| 1/2 | ts | Sugar |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
| Chinese parsley | ||
| 3 | minutes. Pick up step 4. |
INSTRUCTIONS
1. Mince or grind beef. Mince garlic and onion. Peel tomato and cut in wedges. 2. Heat oil. Add salt, then garlic and onion; stir-fry until translucent. Add beef; stir-fry to brown lightly. 3. Add stock, sugar and tomato wedges. Heat quickly, stirring. 4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over noodles. Garnish with parsley and serve. VARIATION: Omit the tomato and sugar. Instead, after step 2, add to beef 1 cup fresh mushrooms, 2 celery stalks and 1 green pepper, all diced. Stir-fry 1 to 2 minutes more; then add the stock and simmer, covered, 2 to From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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