Far East Beef

Ingredients:

85 grams rice vermicelli
2 tbsp. low-sodium soy sauce
2 tsp. cornstarch
1-1/2 tbsp. white vinegar
1 tbsp. granulated sugar
1/8 tsp. dried crushed chilies
1 tbsp. cooking oil
340 grams sirloin steak, sliced into 1/8 inch (3 mm) thin strips
1 cup sliced onion
2 tsp. grated ginger root
1 tsp. cooking oil
1/2 cup red pepper slivers
1 cup frozen green beans, partially thawed cut into 1 inch (2.5 cm) lengths
1 cup sliced fresh mushrooms
3 cups fresh bean sprouts

Procedure:

Prepare vermicelli according to package directions. Drain. Cover to keep warm. Stir soy sauce into cornstarch in cup. Add vinegar, sugar and crushed chilies. Stir. Set aside. Heat wok or frying pan on medium-high. Add first amount of cooking oil. Add beef strips, onion and ginger. Stir-fry until beef is desired doneness and onion is soft. Transfer to bowl. Add second amount of cooking oil to hot wok. Add red pepper slivers, green beans and mushrooms. Stir-fry for about 3 minutes. Add beef mixture. Add bean sprouts. Stir cornstarch mixture. Stir into beef mixture until boiling and thickened. Makes 6 cups (1.5 liters) without noodles. Pour over vermicelli. Makes 6 servings.