INGREDIENTS
| 5 oz (150 g) lean boneless beef |
2 1/2 cups (600 ml) high stock |
| 1 tsp salt, or to taste |
1 oz (25 g) cellophane noodles, cut into 4 inch (10 cm)long, soaked in cold water
until soft |
| 5 tsp rice wine |
1 1/2 tbsp vinegar |
| 2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water |
2 tsp fresh coriander (or cilantro), chopped |
| 1 small carrot, about 3 1/2 oz (100 g) |
1 tbsp chili (chilli) oil |
| 2 tbsp vegetable oil |
1/4 MSG |
|
 |
RECIPE
- Wash the beef and cut into slivers. Mix with 1/2 tsp of the salt, 2 tsp of the rice
wine, and 1 tbsp of the cornstarch. Wash and peel the carrot and cut into slivers.
- Heat the oil in a wok until the oil surface ripples. Add the carrot slivers and stir-fry
briefly. Add the stock, cellophane noodles, and 1/2 tsp of the salt, and bring to a boil.
Add the beef slivers, 1 tbsp rice wine, vinegar, MSG, the remaining cornstarch-water
mixture, and coriander. Return to the boil and pour into a tureen. Sprinkle with the
chilli oil and serve.
|