Name: Ants on the Hill
Yield: 8 servings

The Recipe Bin: Chinese - Entrees: Beef & Other Meats

Ants on the Hill



Binder: 2 tsp Cornstarch ¼ cup Chicken Soup Stock	Marinade: 1 tsp Sugar ¼ tsp Black Pepper ¼ tsp Baking Soda 2 tbsp Soy Sauce 1 tbsp Oyster Sauce 1 tsp Sesame Seed Oil 1 tbsp Dry Sherry	Main: 1 lb Ground Chuck, Sirloin Or Beef Stew 3 cups Fried Cellophane Noodles 3 tbsp Corn, Vegetable Or Safflower Oil 2 lg Cloves Garlic (Minced) 1 Scallion With Green Top (Diced)	Noodles: 3 cups Oil 2 oz Cellophane Noodles



Mix binder ingredients in cup or small bowl until smooth.
Heat 3 cups of corn, vegetable or safflower oil almost to smoking, about 375°F.
Set aside.
Unwrap and drop in one package (2 oz.) cellophane noodles.
Mix marinade ingredients together in medium bowl until smooth.
Within 3 seconds, the noodles will puff up and turn white and crunchy.
Add beef to marinade in bowl and blend well.
With slotted spoon or wire mesh strainer, turn noodles over and deep fry for several seconds.
Set aside.
Remove from hot oil and drain on paper towels.
Spread fried cellophane noodles evenly on serving platter.
May be stored in a tightly covered container for about a week.
Heat skillet or wok on high for 30 seconds.
Makes 5 cups fried noodles.
Add oil and swirl to coat skillet for 30 seconds longer.
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.


Makes approximately 8 servings.

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Database Last Updated: March 27 2024.
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