Oriental Beef with Rice Noodles
1 3/4 pounds lean beef boneless round steak
2 tablespoons sake (rice wine) or sherry or broth
1 tablespoon finely chopped gingerroot
2 teaspoons vegetable oil
1/2 teaspoon salt
1 clove garlic -- crushed
4 ounces rice sticks
1 teaspoon vegetable oil
2 cups thinly sliced bok choy with
leaves (about 3 large stalks)
1/2 cup sliced green onions w/ tops
1 can straw mushrooms drained -- (15 ounces)
2 tablespoons sake (rice wine), sherry or broth
Trim fat from beef steak. Cut beef diagonally into 1/4-inch strips. Mix beef, 2
Tbl. sake, the gingerroot, 2 teaspoons oil, the salt and garlic in medium glass
or plastic bowl. Cover and refrigerate 30 minutes.
Place rice sticks in large bowl. Cover with hot water. Let
stand 10 minutes; drain well. Chop coarsely.
Heat 1 teaspoon oil in wok. Add beef mixture; stir-fry about
5 minutes or until beef is done.
Add rice sticks, bok choy, onions and mushrooms; stir-fry
about 4 minutes or until bok choy is crisp-tender. Sprinkle mixture with 2