Beef Soup With Shining Noodles Recipe
Ingredients
| Cellophane noodles | 4 Ounce | |
| Boneless beef | 3/4 pound | |
| 2 teaspoons each cornstarch, dry sherry, and salad oil | ||
| Salad oil | 2 Tablespoon | |
| 3 tablespoons fermented salted black beans, rinsed and patted dry | ||
| 3 to 6 small dried hot red chiles | ||
| Garlic | 1 Tablespoon, finely chopped | |
| Water | 6 Cup (16 tbs) | |
| Chicken bouillon cubes | 6 | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 1/2 Teaspoon | |
| 3 green onions (including tops), cut into 3-inch lengths | ||
| 1 teaspoon Oriental sesame oil (optional) | ||
| Hunan Hot Pepper & Black Bean Sauce | ||
Directions
Soak bean threads in warm water to cover until soft and pliable, about 15 minutes.
Drain, cut into 6-inch lengths, and set aside.
Cut beef into matchstick strips; mix with cornstarch, sherry, and the 2 teaspoons salad oil.
Set aside.
Pour the 2 tablespoons salad oil into a 3- to 4-quart pan over high heat.
Add black beans, chiles, and garlic.
Cook, stirring, until chiles begin to brown, 1 to 2 minutes.
Add water, bouillon cubes, soy, sugar, and bean threads.
Bring to a boil; stir in beef mixture and onions.
Cook, stirring occasionally, just until meat is no longer pink, about 3 minutes.
Stir in sesame oil, if desired.
Offer Hunan Hot Pepper & Black Bean Sauce to add to individual servings.
Drain, cut into 6-inch lengths, and set aside.
Cut beef into matchstick strips; mix with cornstarch, sherry, and the 2 teaspoons salad oil.
Set aside.
Pour the 2 tablespoons salad oil into a 3- to 4-quart pan over high heat.
Add black beans, chiles, and garlic.
Cook, stirring, until chiles begin to brown, 1 to 2 minutes.
Add water, bouillon cubes, soy, sugar, and bean threads.
Bring to a boil; stir in beef mixture and onions.
Cook, stirring occasionally, just until meat is no longer pink, about 3 minutes.
Stir in sesame oil, if desired.
Offer Hunan Hot Pepper & Black Bean Sauce to add to individual servings.
Chef
