Vegetable beef with rice cakes
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
