Saturday, May 22, 2010

Vegetable-Beef Stir-Fry

This Vegetable-Beef Stir-Fry from the Wok Cuisine recipe book is similar to our Filipino sotanghon. It only has vegetables and the meat is marinated with this recipe. Instead of a cabbage or spinach, I used a mix of green spring vegetables and added it when the fire was switched off. I can call it Bean Thread-Beef Stir-Fry since there's more noodle being cooked than the vegetables. If you like sotanghon or bihon, you should try this too. An oriental recipe from Better Homes and Gardens. Actually, it is a Korean specialty called "chap-chee" in Korean, which is a classic family dish. Most Korean cooks have their own version of the recipe, but they typically combine spicy marinated beef strips with a variety of thinly sliced fresh vegetables.

12 ounces boneless beef sirloin or top round steak
1/3 cup soy sauce
1/4 cup water
2 green onions, thinly sliced (1/4 cup)
2 cloves garlic, minced
1 tbsp sugar
2 tsp sesame oil
1 tsp sesame seed, crushed
1/4 tsp pepper
4 dried mushrooms
2 ounces bean threads
1 tbsp cooking oil
2 medium carrots, cut into julienne strips (1 cup)
1 medium onion, cut into thin wedges (3/4 cup)
1 8-ounce can bamboo shoots, drained
1 1/2 cups shredded Chinese cabbage or spinach



Trim fat from beef. Partially freeze beef. Thinly slice across the grain into matchstick-size shreds. For marinade, in a large mixing bowl stir together the soy sauce, water, green onions, garlic, sugar, sesame oil, sesame seed, and pepper. Stir in beef. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.

Meanwhile, in a small mixing bowl soak the dried mushrooms for 30 minutes in enough warm water to cover. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding stems. In a medium mixing bowl soak the bean threads for 15 minutes in enough to warm water to cover. Drain well. Squeeze out excess moisture. Cut bean threads into 40inch lengths. Set aside. Drain the meat, reserving marinade.

Pour the cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the onion; stir-fry for 3 minutes. Add the bamboo shoots and mushrooms; stir-fry about 1 minute more or till vegetables are crisp-tender. Remove the vegetables from the wok.

Add beef to the hot wok. Stir-fry 2 to 3 minutes or to desired doneness. Stir the reserved marinade, bean threads, cooked vegetables, and Chinese cabbage or spinach into the wok. Cook and stir 1 minute more or till heated through and juices are absorbed. Serve immediately. Makes 4 servings.


Nutritional information per serving: 311 calories, 26 g protein, 26 g carbohydrate, 12 g fat (3 g saturated), 49 mg cholesterol, 1,423 mg sodium, 789 mg potassium.

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