Vegetable Beef With Rice Cakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Frozen rice cake rolls,
1/2 lbs: Beef steak, cut 1/2" thick
2 tbsp: Soy sauce,
2 tbsp: Dry sherry,
2: Green onions, sliced
1/2 tsp: Grated gingerroot,
3 tbsp: Cooking oil,
1 Bunch: bok choy, sliced
, about 4 cups
1 can: , (15 oz) straw mushrooms,
Drained,
1 can: , (8 oz) bamboo shoots,
Drained,
2: Green onions, sliced
2 tbsp: Fresh or frozen snipped,
Chives,
Chicken broth,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp