Yield: 4 servings
3/4 lb lean top sirloin, well-trimmed
1/4 lb cellophane or rice-stick noodles
1 lg onion, cut into rings
10 oz spinach, torn
1 1/2 c bean sprouts
1 1/4 c mushrooms, sliced
1 carrot, thinly sliced
6 green onions, cut in thirds
3 c beef stock
3 tb dry sherry
3 tb soy sauce
1 tb granulated sugar
1 ts salt
1/4 ts pepper
4 oz tofu
Freeze steak for 20 minutes, slice thinly on the diagonal. Break
noodles, cover with boiling water and soak for 5 minutes, drain
and set aside. Arrange onions in 16 cup Dutch oven, place spinach,
bean sprouts, mushrooms, carrot and green onions on top. Combine
stock, sherry, soy sauce, sugar, salt and pepper, pour over
vegetables. Bring to boil and simmer gently for 5 to 10 minutes.
Stir in noodles and beef. Place tofu on top, cook for 5 minutes.
Taste and adjust seasoning before serving.