Ingredients Jump to Instructions ↓

  1. 2 tablespoons soy sauce

  2. 2 tablespoons dry sherry or water

  3. 1 teaspoon sugar

  4. 1/2 pound beef top round steak

  5. 1 ounce cellophane noodles (bean threads), broken into bite-size pieces

  6. 2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger

  7. 2 garlic cloves, finely chopped

  8. 1 tablespoon vegetable oil

  9. 1 cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained

  10. 1 cup julienne strips jicama or 1 medium onion, cut into thin wedges

  11. 1 small red or green bell pepper, cut into 1-inch pieces

Instructions Jump to Ingredients ↑

  1. Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.

  2. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.

  3. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.


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