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Ants on the Hill (Chinese Style Beef)

Ants on the Hill (Chinese Style Beef) comes together with Cornstarch, Chicken Soup Stock, Canned Chicken Broth, Sugar, and Black Pepper. Keep it handy for the next time you cook it.

Ingredients

• 2 tsp
• 1/4 cup
• Canned Chicken Broth
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1 lb
• Beef Stew
• 3 cup
• 3 tbsp
• Safflower Oil
• 1 tsp
• 2
• 2 tbsp
• 1
• 3 cup
• 2 oz

Method (preview)

1. 1

   Before you start:Mix binder ingredients in cup or small bowl until smooth.

2. 2

   Set aside.

3. 3

   Mix marinade ingredients together in medium bowl until smooth.

4. 4

   Add beef to marinade in bowl and blend well.

5. 5

   Set aside.

6. 6

   Spread fried cellophane noodles evenly on serving platter.

7. 7

   Heat skillet or wok on high for 30 seconds.

8. 8

   Add oil and swirl to coat skillet for 30 seconds longer.

9. 9

   Add garlic.

10. 10

    Stir fry for 15 seconds.

11. 11

    Add beef and marinade.

12. 12

    Stir fry for 2 minutes,until beef loses its pink color.

13. 13

    Add binder to beef in skillet and blend well.

14. 14

    Cook 1 minute.

15. 15

    Spoon cooked beef evenly over noodles.

16. 16

    Garnish with scallions sprinkled on top.

17. 17

    Serve hot with rice and salad or vegetable of your choice.

18. 18

    Yields 4 to 6 servings.

19. 19

    Noodles: 1.

20. 20

    Heat 3 cups of corn,vegetable or safflower oil almost to smoking, about 375 degrees.

21. 21

    Unwrap and drop in one package (2 oz.) cellophane noodles.

22. 22

    With slotted spoon or wire mesh strainer,turn noodles over and deep fry for several seconds.

23. 23

    Remove from hot oil and drain on paper towels.

24. 24

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini