Beef sauce for noodles

Yield: 4 Servings

Measure Ingredient
1 cup Beef
1 Clove garlic
1 small Onion
1 Tomato
2 tablespoons Oil
½ teaspoon Salt
¾ cup Stock
½ teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoons Water
Chinese parsley
3 minutes. Pick up step 4.

1. Mince or grind beef. Mince garlic and onion. Peel tomato and cut in wedges.

2. Heat oil. Add salt, then garlic and onion; stir-fry until translucent.

Add beef; stir-fry to brown lightly.

3. Add stock, sugar and tomato wedges. Heat quickly, stirring.

4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over noodles. Garnish with parsley and serve.

VARIATION: Omit the tomato and sugar. Instead, after step 2, add to beef 1 cup fresh mushrooms, 2 celery stalks and 1 green pepper, all diced.

Stir-fry 1 to 2 minutes more; then add the stock and simmer, covered, 2 to From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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