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Fried Rice Noodle With Beef And Bean Curd
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| What You Need: |
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1½ pounds boneless beef 1 chuck or round, cut into ½-inch by 1-inch pieces
2 tablespoons peanut oil
One 15-ounce can tomato sauce
1½ teaspoons sugar
¼ cup sliced pickled garlic cloves
¼ teaspoon cayenne pepper
1½ cups Chicken Stock or use canned
6 cups peanut oil for deep frying
1 cake firm bean curd, cut into ¼-inch by 1-inch pieces (drained and patted dry on paper towels)
2 tablespoons nuoc mam (fish sauce)
Salt and freshly ground black pepper to taste
6 ounces thin rice sticks (found in Oriental and Vietnamese and Thai markets)
1 pound fresh bean sprouts
FOR THE EGG
2 eggs, beaten well
1 teaspoon peanut oil
GARNISHES
½ red bell pepper, cored, seeded, and finely julienned
Egg, julienned
Fresh coriander sprigs
Red and green bell pepper rings
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| How To Cook: |
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1. In a stove-top casserole brown the beef in the peanut oil. Add the tomato sauce, 1 teaspoon of the sugar, the pickled garlic, cayenne, and Chicken Stock. Simmer until the beef is tender, about 1 hour.
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2. Place the oil for frying in a wok or heavy pot. Deep-fry the bean curd at 375°F until golden brown. Be sure the bean curd pieces have been dried a bit or they will spatter in the wok. Do one third of the pieces at a time. Drain and set aside.
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3. Add the bean curd and nuoc mam (fish sauce) to the beef mixture and simmer 10 minutes more. Salt and pepper to taste. Set aside to cool.
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4. In the same wok, deep-fry the rice sticks in small batches at 400°F for just a moment as they puff up; remove and drain. Fry again at 400°F until golden brown. Drain on paper towels and set aside.
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5. Heat another wok or frying pan on low heat. Rub 1 teaspoon peanut oil on wok with a paper towel to coat the surface. Add the eggs and turn the wok to coat the surface evenly with a thin layer of egg. Cook over low heat until the egg dries out. Remove and chop into a fine julienne.
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6. Toss the beef mixture with the fried rice sticks and bean sprouts. Remove to a large platter and top with garnishes, including the julienned egg.
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