---------- Recipe via Meal-Master (tm) v8.02

Title: Ants On The Hill (Chinese Style Beef)
Categories: Chinese, Beef
Yield: 6 Servings

--------------------------BINDER--------------------------
2 ts Corn starch
1/4 c Chicken soup stock, or
- canned chicken broth

-------------------------MARINADE-------------------------
1 ts Sugar
1/4 ts Black pepper
1/4 ts Baking soda
2 tb Soy sauce
1 tb Oyster sauce
1 ts Sesame seed oil
1 tb Dry sherry, gin or vodka
- (optional)

------------------------INGREDIENTS------------------------
1 lb Ground chuck, sirloin or
- beef stew
3 c Fried cellophane noodles
3 tb Vegetable oil
1 ts Fresh garlic; minced -OR-
2 cl Garlic; minced
2 tb Fresh scallions -OR-
1 Scallion with green top;
- diced

--------------------------NOODLES--------------------------
3 c Oil
2 oz Cellophane noodles

Mix binder ingredients in cup or small bowl until smooth. Set
aside.

Mix marinade ingredients together in medium bowl until smooth.

Add beef to marinade in bowl and blend well. Set aside.

Spread fried cellophane noodles evenly on serving platter.

Heat skillet or wok on high for 30 seconds. Add oil and swirl to
coat skillet for 30 seconds more. Add garlic. Stir fry for
15 seconds. Add beef and marinade. Stir fry for 2 minutes, until
beef loses its pink color.

Add binder to beef in skillet and blend well. Cook 1 minute.

Spoon cooked beef evenly over noodles. Garnish with scallions
sprinkled on top. Serve hot with rice and salad or vegetable of
your choice.

Noodles:

Heat 3 cups of vegetable oil almost to smoking, about 375?F.

Unwrap and drop in 2 oz pkg cellophane noodles.

Within 3 seconds,the noodles will puff up and turn white and
crunchy.

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

Remove from hot oil and drain on paper towels. May be stored in a
tightly covered container for about 1 week.

Yield: 5 Cups fried noodles.

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