Step By Step Japanese and Korean Cooking 1999

Cellophane Noodles with Stir-Fried Beef and Vegetables
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 40 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4-3/4 oz cellophane noodles 8 dried Chinese or shiitake mushrooms 1 tablespoon sesame seeds
4-3/4 oz sirloin steak, partially frozen 4 cloves garlic, finely chopped 2 tablespoons soy sauce
2 tablespoons water 2 teaspoons sesame oil 1-2 teaspoons fresh chopped red chili
1 large carrot 1/2 medium red bell pepper 2-1/2 oz asparagus
2 tablespoons oil 6 green onions, thinly sliced



1 Place noodles and mushrooms in separate bowls with enough warm water to cover; soak for 20-30 minutes, or until soft. Dry roast the sesame seeds in a small frying pan over medium heat, shaking the pan constantly, for 3-4 minutes or until a nutty brown. Remove from the pan or the seeds will burn.
2 Slice the steak into very thin slivers, cutting across the natural grain of the meat. Combine with garlic, soy sauce, water, sesame oil and chili; marinate for 15 minutes. Peel carrot, remove membrane and seeds from the pepper, and trim the tough ends from asparagus. Cut vegetables into thin strips about 1-1/2 inches long. Drain the noodles and mushrooms, retaining 2 tablespoons of the mushroom liquid. Finely slice the mushrooms and discard the hard stem. Mix mushrooms with the meat; drain off any liquid and set aside.
3 Heat a wok or large heavy-based frying pan over medium heat until very hot. Add a little oil; stir-fry meat and mushroom mixture in 2 batches. Sear meat quickly, but do not overcook; remove from pan. Add a little oil; stir-fry vegetables for 2 minutes, then cover with a lid and steam for 1 minute, or until just softened. Add the noodles, reserved liquid and green onions; toss well. Return meat to pan; cover and steam for 1 minute.
4 Divide noodles between 4 serving bowls, sprinkle with sesame seeds; serve with extra soy sauce and sesame oil.

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