Stir-Fry Beef & Snow Peas

Directions

Partially freeze steak; slice diagonally across grain into thin strips.

Combine 2 teaspoons cornstarch and 1 tablespoon soy sauce in a medium bowl, stirring until smooth; stir in steak.

Cover and marinate in refrigerator 1 to 4 hours, stirring occasionally.

Pour ½ cup oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375) for 2 minutes.

Add noodles, a small amount at a time, andstir-fry 2 to 3 seconds or until noodles expand and turn white.

Remove noodles, and drain on paper towels; arrange in a ring on a serving platter.

Drain excess oil from wok.

Add snow peas to wok; stir-fry 2 minutes.

Remove from wok, andarrange around edges of noodles.

Pour 2 tablespoons oil around top of preheated wok, coating sides; heat for 2 minutes.

Add steak and ginger; stir-fry 4 to 5 minutes or until steak is no longer pink.

Remove from wok, and set aside.

Pour 1 tablespoon oil around top of preheated wok, coating Add carrot, corn, and mushrooms; stir-fry 3 minutes. Combine 1 teaspoon cornstarch, 2 tablespoons soy sauce and wine; stir until smooth Add cornstarch mixture to carrot mixture; stir fry 1 minute or until thickened. Add steak mixture; stir-fry until thoroughly heated. Spoon steak mixture into center of platter.