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Vegetable Beef With Rice Cakes

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Beef, Chinese	4	Servings

INGREDIENTS

8	oz	Frozen rice cake rolls
1/2	lb	Beef steak, cut 1/2" thick
2	T	Soy sauce
2	T	Dry sherry
2		Green onions, sliced
1/2	t	Grated gingerroot
3	T	Cooking oil
1		Bunch bok choy, sliced
		about 4 cups
1		15 oz straw mushrooms
		Drained
1		8 oz bamboo shoots
		Drained
2		Green onions, sliced
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 372 Calories From Fat: 253 Total Fat: 28.3g Cholesterol: 40.3mg Sodium: 1308.6mg Potassium: 766.6mg Carbohydrates: 10.7g Fiber: 5.5g Sugar: 2.9g Protein: 19.9g