Ingredients
2
tablespoons soy sauce
2
tablespoons dry sherry or water
1
teaspoon sugar
1/2
pound beef top round steak
1
ounce cellophane noodles (bean threads), broken into bite-size pieces
1
tablespoon vegetable oil
2
teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
2
garlic cloves, finely chopped
1
tablespoon vegetable oil
1
cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
1
cup julienne strips jicama or 1 medium onion, cut into thin wedges
1
small red or green bell pepper, cut into 1-inch pieces
Preparation
Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.
