Ants on the hill (chinese style beef)

Yield: 6 Servings
MMM

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.