The best delicious Vegetable Beef With Rice Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vegetable Beef With Rice Cakes recipe today!
Hello my friends, this Vegetable Beef With Rice Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Vegetable Beef With Rice Cakes is amazingly delicious, and addictive, everyone will be asking for more Vegetable Beef With Rice Cakes.
What Makes This Vegetable Beef With Rice Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vegetable Beef With Rice Cakes.
Ready to make this Vegetable Beef With Rice Cakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
8 oz Frozen rice cake rolls
1/2 lb Beef steak,cut 1/2″ thick
2 tb Soy sauce
2 tb Dry sherry
2 Green onions,sliced
1/2 ts Grated gingerroot
3 tb Cooking oil
1 Bunch bok choy, sliced
(about 4 cups)
1 cn (15 oz) straw mushrooms,
Drained
1 cn (8 oz) bamboo shoots,
Drained
2 Green onions, sliced
2 tb Fresh or frozen snipped
Chives
Chicken broth
Thaw rice cake rolls in refrigerator overnight.Let stand at room
temperature for 2 hours before cooking.Partially freeze
beef.Bias-slice beef across the grain into thin bite-size
strips.Place beef in a plastic bag set in a deep bowl.Combine soy
sauce,sherry,2 green onions and gingerroot.Pour over beef.Close
bag.Marinate in the refrigerator for 1 to 2 hours,turning bag
occasionally to distribute marinade.Drain well,reserving marinade.
Bias-slice rice cake rolls into 1/4″ slices.Heat 2 tbsp. of the oil
in wok.Add bok choy,mushrooms,bamboo shoots,2 green onions and
chives. Stir-fry 3 minutes or until bok choy is crisp-tender.Remove
vegetables and juices from wok.Heat remaining oil in wok.Add
beef.Stir-fry 3 minutes or until no longer pink.Remove from wok. Add
1/4 cup chicken broth and reserved marinade to wok.Add sliced rice
cake rolls.Stir constantly for 2 to 3 minutes or until rice cake
slices soften,add more chicken broth as necessary to prevent rice
cake slices from sticking together.Return beef and vegetables to
wok.Heat through.Serve immediately.Makes 4 servings.
Yields
4 Servings
Leave a Reply