Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Boneless sirloin steak
2 ts Cornstarch
1 tb Soy sauce
1/2 c Peanut or vegetable oil
2 oz Cellophane noodles, uncooked
6 oz Frozen snow pea pods, thawed And drained
2 tb Peanut or vegetable oil
2 sl Fresh ginger (1" slices)
1 tb Peanut or vegetable oil
2 Carrots, scraped and cut in
1/8 inch slices
15 oz Baby corn, drained
15 oz Straw mushrooms,drained
1 ts Cornstarch
2 tb Soy sauce
2 tb Rice wine

Partially freeze steak; slice diagonally across grain into thin
strips. Combine 2 teaspoons cornstarch and 1 tablespoon soy sauce in
a medium bowl, stirring until smooth; stir in steak. Cover and
marinate in refrigerator 1-4 hours, stirring occasionally. Pour 1/2
cup oil around top of preheated wok or large skillet, coating sides;
heat at medium-high (375) for 2 minutes. Add noodles, a small amount
at a time, andstir-fry 2-3 seconds or until noodles expand and turn
white. Remove noodles, and drain on paper towels; arrange in a ring
on a serving platter. Drain excess oil from wok. Add snow peas to
wok; stir-fry 2 minutes. Remove from wok, andarrange around edges of
noodles. Pour 2 tablespoons oil around top of preheated wok, coating
sides; heat for 2 minutes. Add steak and ginger; stir-fry 4-5
minutes or until steak is no longer pink. Remove from wok, and set
aside. Pour 1 tablespoon oil around top of preheated wok, coating
sides; heat for 2 minutes. Add carrot, corn, and mushrooms; stir-fry
3 minutes. Combine 1 teaspoon cornstarch, 2 tablespoons soy sauce and
wine; stir until smooth Add cornstarch mixture to carrot mixture;
stir fry 1 minute or until thickened. Add steak mixture; stir-fry
until thoroughly heated. Spoon steak mixture into center of platter.

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