---------- Recipe via Meal-Master (tm) v8.02
 
      Title: ANTS ON THE HILL (CHINESE STYLE BEEF)
 Categories: Chinese, Beef
      Yield: 6 servings
 
--------------------------BINDER--------------------------
      2 ts Cornstarch
    1/4 c  Chicken soup stock, or
           Canned chicken broth

-------------------------MARINADE-------------------------
      1 ts Sugar
    1/4 ts Black pepper
    1/4 ts Baking soda
      2 tb Soy sauce
      1 tb Oyster sauce
      1 ts Sesame seed oil
      1 tb Dry sherry, gin or vodka,
           Optional

------------------------INGREDIENTS------------------------
      1 lb Ground chuck, sirloin or
           Beef stew
      3 c  Fried cellophane noodles
      3 tb Corn, vegetable or
           Safflower oil
      1 ts Minced fresh garlic OR
      2 lg Cloves garlic, minced
      2 tb Fresh scallions OR
      1    Scallion with green top,
           Diced

--------------------------NOODLES--------------------------
      3 c  Oil
      2 oz Cellophane noodles
 
  Before you start:Mix binder ingredients in cup or
  small bowl until smooth.Set aside.Mix marinade
  ingredients together in medium bowl until smooth. 1.
  Add beef to marinade in bowl and blend well.Set aside.
  2. Spread fried cellophane noodles evenly on serving
  platter. 3. Heat skillet or wok on high for 30
  seconds.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. 4. Add binder to beef in skillet
  and blend well.Cook 1 minute. 5. Spoon cooked beef
  evenly over noodles.Garnish with scallions sprinkled
  on top. Serve hot with rice and salad or vegetable of
  your choice. Yields 4 to 6 servings.
  
  Noodles: 1. Heat 3 cups of corn,vegetable or safflower
  oil almost to smoking, about 375 degrees. 2. Unwrap
  and drop in one package (2 oz.) cellophane noodles. 3.
  Within 3 seconds,the noodles will puff up and turn
  white and crunchy. 4. With slotted spoon or wire mesh
  strainer,turn noodles over and deep fry for several
  seconds. 5. Remove from hot oil and drain on paper
  towels. May be stored in a tightly covered container
  for about a week. Makes 5 cups fried noodles.
 
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