Beef with Crispy Cellophane Noodles
A presentation dish of silky stir-fried beef shreds served in the center of crispy fried vermicelli, with vibrant colors and a savory flavor.
Ingredients
beef tenderloin (washed and cut into strips)
500 g
egg (for coating)
to taste
soy sauce (for marinating)
1 tsp
cornstarch (for coating)
to taste
scallion (washed and minced)
to taste
ginger (washed and julienned)
to taste
cellophane noodles (coiled into a circle)
to taste
cooking oil (for frying noodles and stir-frying beef)
50 g (net)
sesame oil
1 tsp
cooking wine
2 tsp
white pepper
to taste
fine salt
1 tsp
MSG
2 tsp
cornstarch slurry (for thickening)
to taste
Instructions
1
Marinating the beef
Wash the beef tenderloin and cut into thin strips, then add the egg, soy sauce, and cornstarch and toss until well coated; wash the scallion and mince it; wash the ginger and cut it into fine shreds.
2
Frying the cellophane noodles
Heat oil in a wok, coil the cellophane noodles into a round nest and lower them into the oil; fry until they puff up and turn white, then remove and place on a serving plate.
3
Stir-frying the beef
Slip the marinated beef strips into the hot oil, quickly stir to separate the pieces, then lift out and drain off the excess oil.
4
Final assembly
Leave a little oil in the wok and heat it, then sauté the scallion and ginger until fragrant. Add the beef strips along with the salt, cooking wine, sesame oil, cornstarch slurry, soy sauce, MSG, white pepper, and a splash of water, and toss everything together until evenly coated. Spoon the mixture into the center of the crispy fried noodle nest and serve.
