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).


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