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, .