Asian Beef and Noodle Stir-Fry
118 people added this to their Recipe Box
Servings: 4
Ingredients:
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2 tsp vegetable oil
1 tbsp minced gingerroot
1 garlic clove, minced
1 onion, sliced
1 lb lean ground beef
1-1/2 cups beef stock
1/3 cup oyster sauce
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp packed brown sugar
2 carrots, sliced
1 package precooked Chinese wheat noodles
1 sweet red pepper, julienned
1 tbsp cornstarch
1 tbsp water
1-1/2 cups snow peas
Salt, to taste
Pepper, to taste
Preparation:
In wok or large deep skillet, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds. Add beef; stir-fry, breaking up meat, for 4 minutes or until no longer pink. Skim off any fat.
Stir together stock, oyster sauce, soy sauce, rice vinegar and sugar; add to wok. Add carrots; bring to boil. Tear noodles apart; add to wok. Cook, stirring over medium-high heat for 2 minutes. Add red pepper; cook, stirring, for 3 minutes.
Dissolve cornstarch in water; stir into wok and cook, stirring, for 1 minute or until thickened. Stir in snow peas; cook for 2 minutes or until tende-rcrisp. Season with salt and pepper.
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