Asian Beef and Noodle Stir-Fry
By: Anonymous
Published: Friday, December 11, 2009 - 10:46pm

Ingredients




2 teaspoons vegetable oil
1 tablespoon minced ginger, root
1 clv garlic, minced
1 onion, sliced
1 pound lean ground beef
1 1/2 cups beef, stock
 cup oyster sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon packed brown sugar
2 carrot, sliced
1 pkt precooked Chinese noodles
1 sweet red pepper, julienned
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups snow peas
salt, to taste

Preparation

1 Add beef; stir-fry, breaking up meat, for 4 minutes or until no longer pink. 2 In wok or large deep skillet, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds. 3 Skim off any fat. 4 Stir together stock, oyster sauce, soy sauce, rice vinegar and sugar; add to wok. 5 Add carrots; bring to boil. 6 Tear noodles apart; add to wok. 7 Cook, stirring over medium-high heat for 2 minutes. 8 Add red pepper; cook, stirring, for 3 minutes. 9 Dissolve cornstarch in water; stir into wok and cook, stirring, for 1 minute or until thickened. 10 Stir in snow peas; cook for 2 minutes or until tender-crisp. 11 Season with salt and pepper.