Title: Vegetable Beef with Rice Cakes
Categories: Chinese Beef
Yield: 4 Servings
| 8 | oz | Frozen rice cake rolls |
| 1/2 | lb | Beef steak,cut 1/2" thick |
| 2 | tb | Soy sauce |
| 2 | tb | Dry sherry |
| 2 | | Green onions,sliced |
| 1/2 | ts | Grated gingerroot |
| 3 | tb | Cooking oil |
| 1 | | Bunch bok choy, sliced |
| | | (about 4 cups) |
| 1 | cn | (15 oz) straw mushrooms, |
| | | Drained |
| 1 | cn | (8 oz) bamboo shoots, |
| | | Drained |
| 2 | | Green onions, sliced |
| 2 | tb | Fresh or frozen snipped |
| | | Chives |
| | | Chicken broth |
Thaw rice cake rolls in refrigerator overnight.Let stand at room
temperature for 2 hours before cooking.Partially freeze beef.Bias-slice
beef across the grain into thin bite-size strips.Place beef in a plastic
bag set in a deep bowl.Combine soy sauce,sherry,2 green onions and
gingerroot.Pour over beef.Close bag.Marinate in the refrigerator for 1 to 2
hours,turning bag occasionally to distribute marinade.Drain well,reserving
marinade. Bias-slice rice cake rolls into 1/4" slices.Heat 2 tbsp. of the
oil in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and chives.
Stir-fry 3 minutes or until bok choy is crisp-tender.Remove vegetables and
juices from wok.Heat remaining oil in wok.Add beef.Stir-fry 3 minutes or
until no longer pink.Remove from wok. Add 1/4 cup chicken broth and
reserved marinade to wok.Add sliced rice cake rolls.Stir constantly for 2
to 3 minutes or until rice cake slices soften,add more chicken broth as
necessary to prevent rice cake slices from sticking together.Return beef
and vegetables to wok.Heat through.Serve immediately.Makes 4 servings.