|
4
12
6
4
1/2
4
1
1/2
1/2
1/2
2
2
1
a/r
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oz
oz
oz
oz
cl
T
T
T
t
t
c
|
Egg noodles fine
Beef
Chinese Broccoli
Baby Corn
Bell Pepper Red
Soy Bean Sprouts
Garlic
Oyster Sauce
Soy Sauce light
Fish Sauce
Oil
Oil
Stock
Tapioca Starch (1)
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Prep
- Soak NOODLES in warm water until softened through, then drain
thoroughly and hold aside. You will need to get some water boiling when
the main recipe is almost done to cook them.
- Cut BEEF into pieces about 1/8" x 1" x 1-1/2".
- Remove leaves from BROCCOLI. Cut the stems diagonally starting
1/4" thick at the big end increasing to 1" long at the small end. Cut
leaves into peices. Keep stems and leaves separate.
- Cut BABY CORN cobs in half crosswise and add to Stems.
- Cut BELL PEPPER into 1/4" strips and mix with Leaves
- Crush GARLIC and chop small.
- Mix OYSTER SAUCE, SOY SAUCE, FISH SAUCE and
STOCK.
Run
- In a sauté pan or wok heat 2 t OIL and fry
Broccoli Stems / Corn until you see just a touch of browning.
- Stir in Bell Pepper / Leaf Mix and fry stirring a couple of
minutes until slightly softened and coated with oil. Scoop out all the
vegetables into a bowl with the BEAN SPROUTS.
- Add 2 t Oil and fry Garlic until it shows a little color,
then add Beef and fry stirring until it shows just a touch of
browning.
- Stir in Stock Mix and simmer until beef is tender.
- Stir in Vegetable Mix. Bring back to a simmer and sprinkle in
enough TAPIOCA STARCH for the desired thickness (not too).
- Cook your Noodles in boiling water about 3 minutes. drain and
put on plates. Spoon Beef recipe over noodles and serve warm.
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