Beef And Broccoli With Cellophane Noodles Recipe

Beef And Broccoli With Cellophane Noodles is a delicious recipe that you will simply love to serve to your loved ones. I am sure, once you try this Beef And Broccoli With Cellophane Noodles, you will always crave for some more.

Summary

Health IndexAverageCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Round steak1/2 Pound
 Broccoli1 Bunch (100gm)
 Water1/2 Cup (16 tbs)
 Soy sauce1 Tablespoon
 Cornstarch2 Teaspoon
 Vegetable oil2 Tablespoon
 Chopped2 Teaspoon
 Gingerroot or 1/2 tsp ground
 Garlic2 Clove (5gm), minced
 Cellophane noodles1/4 Pound
 Chinese vermicelli

Directions

Cut beef into thin slices about 2 inches (5 cm) long.
Cut broccoli into florets; if tough, peel stalks and cut into strips about 1/4 inch (5 mm) thick and 2 inches (5 cm) long.
Combine water, soy sauce and cornstarch; set aside.
In wok or heavy skillet, heat oil over high heat; cook beef, ginger and garlic, stirring constantly, until beef is no longer pink.
Add broccoli and stir to coat.
Pour in cornstarch mixture; reduce heat to medium, cover and steam for 2 to 3 minutes or until broccoli is tender crisp.
Meanwhile, in pot of boiling salted water, cook noodles for 1 to 2 minutes or just until pliable and tender. (Be careful not to overcook.)
Drain noodles, arrange on warmed serving platter and spoon beef broccoli mixture over.
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