Recipe - Ants On The Hill (Chinese Style Beef)

BINDER
2 teaspoon Cornstarch
One fourth cup Chicken soup stock, or
Canned chicken broth

MARINADE
1 teaspoon Sugar
One fourth teaspoon Black pepper
One fourth teaspoon Baking soda
2 tablespoon Soy sauce
1 tablespoon Oyster sauce
1 teaspoon Sesame seed oil
1 tablespoon Dry sherry, gin or vodka,
Optional

INGREDIENTS
1 pound Ground chuck, sirloin or
Beef stew
3 cup Fried cellophane noodles
3 tablespoon Corn, vegetable or
Safflower oil
1 teaspoon Minced fresh garlic OR
2 lg Cloves garlic, minced
2 tablespoon Fresh scallions OR
1 Scallion with green top,
Diced

NOODLES
3 cup Oil
2 ounce Cellophane noodles

Before you start:Mix binder ingredients in cup or small bowl until
smooth.Set aside.Mix marinade ingredients together in medium bowl until
smooth. 1. Add beef to marinade in bowl and blend well.Set aside. 2. Spread
fried cellophane noodles evenly on serving platter. 3. Heat skillet or wok
on high for 30 seconds.Add oil and swirl to coat skillet for 30 seconds
longer.Add garlic.Stir fry for 15 seconds. Add beef and marinade.Stir fry
for 2 minutes,until beef loses its pink color. 4. Add binder to beef in
skillet and blend well.Cook 1 minute. 5. Spoon cooked beef evenly over
noodles.Garnish with scallions sprinkled on top. Serve hot with rice and
salad or vegetable of your choice. Yields 4 to 6 servings.

Noodles: 1. Heat 3 cups of corn,vegetable or safflower oil almost to
smoking, about 375 degrees. 2. Unwrap and drop in one package (2 oz.)
cellophane noodles. 3. Within 3 seconds,the noodles will puff up and turn
white and crunchy. 4. With slotted spoon or wire mesh strainer,turn noodles
over and deep fry for several seconds. 5. Remove from hot oil and drain on
paper towels. May be stored in a tightly covered container for about a
week. Makes 5 cups fried noodles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini