| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Beef | 4 | Servings |
INGREDIENTS
| 8 | oz | Frozen rice cake rolls |
| 1/2 | lb | Beef steak,cut 1/2" thick |
| 2 | tb | Soy sauce |
| 2 | tb | Dry sherry |
| 2 | Green onions,sliced | |
| 1/2 | ts | Grated gingerroot |
| 3 | tb | Cooking oil |
| 1 | Bunch bok choy, sliced | |
| (about 4 cups) | ||
| 1 | cn | (15 oz) straw mushrooms, |
| Drained | ||
| 1 | cn | (8 oz) bamboo shoots, |
| Drained | ||
| 2 | Green onions, sliced | |
| 2 | tb | Fresh or frozen snipped |
| Chives | ||
| Chicken broth |
INSTRUCTIONS
Thaw rice cake rolls in refrigerator overnight.Let stand at room temperature for 2 hours before cooking.Partially freeze beef.Bias-slice beef across the grain into thin bite-size strips.Place beef in a plastic bag set in a deep bowl.Combine soy sauce,sherry,2 green onions and gingerroot.Pour over beef.Close bag.Marinate in the refrigerator for 1 to 2 hours,turning bag occasionally to distribute marinade.Drain well,reserving marinade. Bias-slice rice cake rolls into 1/4" slices.Heat 2 tbsp. of the oil in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives. Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables and juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3 minutes or until no longer pink.Remove from wok. Add 1/4 cup chicken broth and reserved marinade to wok.Add sliced rice cake rolls.Stir constantly for 2 to 3 minutes or until rice cake slices soften,add more chicken broth as necessary to prevent rice cake slices from sticking together.Return beef and vegetables to wok.Heat through.Serve immediately.Makes 4 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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