Bean Threads with Beef, a recipe from the Tibetan Kitchen of Darjeeling, from my all time favorite cookbook, The Varied Kitchens of India.
- 1/4 pound bean threads
- 1 T corn of peanut oil
- 1 T minced onions (I used a whole lot more, as I loooove onions – probably a half an onion worth)
- 1/2 pound flank or sirloin steak, cut into thin 2-inch slices (didn’t have this on hand, so I used half a pound of ground beef, seasoned with salt and pepper)
- 1 garlic clove, chopped fine
- 1 t minced fresh gingerroot
- 1 cup beef broth
- 2 T soy sauce
- 1/4 t salt(I omitted this, as I had already seasoned the beef with salt)
- 1/8 t five-spice mix
1. Soak the bean threads (phing) in hot water for 15 minutes. The threads will swell slightly and become translucent. Drain, and cut into 3 inch pieces with scissors.
2. Heat the oil in a skillet and stir-fry the onion over moderate heat for 1 minute. Add the beef and stir-fry for 1 minute. Add the garlic and gingerroot and continue to stir-fry for 1 minute (I cooked the beef for much longer, as the husband likes meat well done).
3. Add the broth, soy sauce, salt, five-spice mix and bean threads, and cook for 3 minutes.
Serve warm with the traditional accompaniment, rice (didn’t serve with rice, as the noodles were enough starchiness for the meal).