Title: Ants on the hill (chinese style beef)
 Categories: Chinese, Beef
      Yield: 6 Servings
 
MMMMM---------------------------BINDER--------------------------------
      2 ts Cornstarch
    1/4 c  Chicken soup stock, or
           Canned chicken broth

MMMMM--------------------------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

MMMMM------------------------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

MMMMM--------------------------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.