Vegetable beef with rice cakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Frozen rice cake rolls |
| ½ | pounds | Beef steak,cut 1/2\" thick |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Dry sherry |
| 2 | Green onions,sliced | |
| ½ | teaspoon | Grated gingerroot |
| 3 | tablespoons | Cooking oil |
| 1 | Bunch bok choy, sliced | |
| (about 4 cups) | ||
| 1 | can | (15 oz) straw mushrooms, |
| Drained | ||
| 1 | can | (8 oz) bamboo shoots, |
| Drained | ||
| 2 | Green onions, sliced | |
| 2 | tablespoons | Fresh or frozen snipped |
| Chives | ||
| Chicken broth | ||
Directions
Thaw rice cake rolls in refrigerator overnight.Let stand at room temperature for 2 hours before cooking.Partially freeze beef.Bias-slice beef across the grain into thin bite-size strips.Place beef in a plastic bag set in a deep bowl.Combine soy sauce,sherry,2 green onions and gingerroot.Pour over beef.Close bag.Marinate in the refrigerator for 1 to 2 hours,turning bag occasionally to distribute marinade.Drain well,reserving marinade.
Bias-slice rice cake rolls into ¼" slices.Heat 2 tbsp. of the oil in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives. Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables and juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3 minutes or until no longer pink.Remove from wok. Add ¼ cup chicken broth and reserved marinade to wok.Add sliced rice cake rolls.Stir constantly for 2 to 3 minutes or until rice cake slices soften,add more chicken broth as necessary to prevent rice cake slices from sticking together.Return beef and vegetables to wok.Heat through.Serve immediately.Makes 4 servings.