December 15, 2007
beef stir fry
Vermicelli or cellophane noodles add an Oriental touch to this uncomplicated weeknight meal. I remember my friends and I used to enjoy a Japanese fast food restaurant in Manila many years ago where some similar stir fried veggies & noodles were served as a side dish. I thought about adding some beef to the idea to make it more of a one-dish meal. Carrots strips and sliced green onions add color and flavor as well. Pour boiling water over the cellophane noodles in a bowl and soak until softened. Drain well in a colander. Very thin beef slices were first marinated in a little soy sauce, lemon juice, salt and pepper. Panfry in olive oil until cooked and set aside. In the same pan, stir fry the carrot strips and green onions with finely minced garlic for a few minutes. The carrot strips will not take long to cook. Then return the panfried beef to the pan. Lastly, add the drained cellophane noodles, a little oyster sauce diluted with water and toss all the ingredients together. Oyster sauce and water combination, may also be used as a substitute for the soy sauce or a little amount may also be added to the marinade to enhance the flavor. The ingredients may be prepared earlier and refrigerated until ready to stir fry right before dinnertime. Serve hot with some extra lemon juice on the side.