BINDER
2 tsp cornstarch
1/4 cup chicken soup stock, or
1 canned chicken broth
MARINADE
1 tsp sugar
1/4 tsp black pepper
1/4 tsp baking soda
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame seed oil
1 tbsp dry sherry, gin or vodka,
1 optional
INGREDIENTS
1 lb ground chuck, sirloin or
1 beef stew
3 cup fried cellophane noodles
3 tbsp corn, vegetable or
1 safflower oil
1 tsp minced fresh garlic or
2 large cloves garlic, minced
2 tbsp fresh scallions or
1 scallion with green top,
1 diced
NOODLES
3 cup oil
2 oz cellophane noodles
Directions
Before you start:Mix binder ingredients in cup or small bowl until
smooth.Set aside.Mix marinade ingredients together in medium bowl
until smooth. 1. Add beef to marinade in bowl and blend well.Set
aside. 2. Spread fried cellophane noodles evenly on serving platter.
3. Heat skillet or wok on high for 30 seconds.Add oil and swirl to
coat skillet for 30 seconds longer.Add garlic.Stir fry for 15
seconds. Add beef and marinade.Stir fry for 2 minutes,until beef
loses its pink color. 4. Add binder to beef in skillet and blend
well.Cook 1 minute. 5. Spoon cooked beef evenly over noodles.Garnish
with scallions sprinkled on top. Serve hot with rice and salad or
vegetable of your choice. Yields 4 to 6 servings.
Noodles: 1. Heat 3 cups of corn,vegetable or safflower oil almost to
smoking, about 375 degrees. 2. Unwrap and drop in one package (2 oz.)
cellophane noodles. 3. Within 3 seconds,the noodles will puff up and
turn white and crunchy. 4. With slotted spoon or wire mesh
strainer,turn noodles over and deep fry for several seconds. 5.
Remove from hot oil and drain on paper towels. May be stored in a
tightly covered container for about a week. Makes 5 cups fried
noodles.
Servings: 6 servings
Ants On The Hill (Chinese Style Beef) Recipe brought to you by Recipe Ideas
Categories: Asian; Beef; Chinese; Meat
The History of Recipes
Historians have tracked the existence of recipes way back into the distant past, in truth as far back into history as the Egyptians, and maybe further still. However, sadly, these ancient cookbooks were just basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into starters, main meal and dessert, something we still use today. Aspicius tells us how the Roman cooks made use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and dill. Over the next few centuries, the powerful families of the West tried to serve the best banquets, and as a result the best cooks and their recipes increased in prestige. Nevertheless, it was during the 19th century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The introduction of television brought us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Ants On The Hill (Chinese Style Beef) recipe.
