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Beef Chow Mien


Thursday, January 01, 2004
2 servings
2 oz. beef sirloin or rump roast, trimmed of all fat and sliced thin
Dash of salt
Dash of pepper
1/2 tsp. minced garlic
2-1/2 tsp. sugar
1 tsp. sesame oil
1/4 tsp. black pepper
1 tsp. chopped garlic
4 tsp. fish sauce (or soy sauce)
1 C. broccoli flowerettes
1/4 C. thinly sliced carrots
2 small mushrooms, thinly sliced
1/4 C. thinly sliced bamboo shoots
4-5 snowpeas, sliced
1/4 C. sliced celery
1/2 C. thinly sliced onion
1 C. sliced nappa cabbage
2-3 tsp. oyster sauce
2 C. hot cooked rice
Place sliced beef in a small bowl. Add dash of salt, dash of pepper and 1/2 teaspoon minced garlic. Refrigerate for 2 hours. In a small bowl, combine next 5 ingredients. Set aside. Heat skillet or wok over high heat. Stir-fry beef until cooked throughout. Add next 6 ingredients. Stir and shake pan constantly for 2-3 minutes more or until vegetables just start to become aromatic. Blend in fish sauce mixture. Add onion, cabbage and oyster sauce. Continue to stir-fry approximately 1 minute or until crisp-tender. Serve over hot rice.

Nutrition Facts:
395 calories, 70g carbohydrate, 18g protein, 5g fat, 25mg cholesterol
Original recipe by Ri Le from Ri-Le Vietnamese Family Restaurant, 3206 S. Yale, or 4932 E. 91 St.,
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