Ingredients:
| 3/4 |
pound |
rice vermicelli |
| 1 |
tablespoon |
oil |
| 2 |
medium |
Onions -- , cut in wedges |
| 4 |
cloves |
garlic -- , minced |
| 4 |
teaspoons |
minced gingerroot |
| 3/4 |
pound |
lean beef -- , thinly sliced |
| 2 |
medium |
sweet green peppers -- , cut into strips |
| 1/4 |
cup |
oyster sauce |
| 2 |
tablespoons |
soy sauce |
| 1 1/2 |
teaspoons |
hot chili paste -- (or to taste} |
| 4 |
cups |
bean sprouts |
| 3 |
medium |
tomatoes -- , cut in wedges |
| 2 |
tablespoons |
chopped peanuts |
| 5 |
medium |
green onions -- , sliced |
|
Preparation:
Cook vermicelli or noodles according to package instructions; drain. Meanwhile, in wok, heat oil over high heat; stir-fry onions for 2 minutes. Add garlic, ginger and beef; stir-fry for 2 minutes or until beef is browned. Add peppers, oyster and soy sauces and chili paste; stir-fry for 2 minutes. Stir in bean sprouts and tomatoes,. Toss with noodles over heat. Sprinkle with peanuts and onions.
If you can't get rice noodles or fresh chow mein noodles, use pasta (spaghetti, spaghettini or vermicelli).
I find that, for two hungries, 1/2 lb noodles and 1/2 lb beef is lot |
