Title: VEGETABLE BEEF WITH RICE CAKES
Categories: Chinese, Beef
Yield: 4 servings

8 oz Frozen rice cake rolls
1/2 lb Beef steak,cut 1/2″ thick
2 tb Soy sauce
2 tb Dry sherry
2 Green onions,sliced
1/2 ts Grated gingerroot
3 tb Cooking oil
1 Bunch bok choy, sliced
(about 4 cups)
1 cn (15 oz) straw mushrooms,
Drained
1 cn (8 oz) bamboo shoots,
Drained
2 Green onions, sliced
2 tb Fresh or frozen snipped
Chives
Chicken broth

Thaw rice cake rolls in refrigerator overnight.Let
stand at room temperature for 2 hours before
cooking.Partially freeze beef.Bias-slice beef across
the grain into thin bite-size strips.Place beef in a
plastic bag set in a deep bowl.Combine soy
sauce,sherry,2 green onions and gingerroot.Pour over
beef.Close bag.Marinate in the refrigerator for 1 to 2
hours,turning bag occasionally to distribute
marinade.Drain well,reserving marinade. Bias-slice
rice cake rolls into 1/4″ slices.Heat 2 tbsp. of the
oil in wok.Add bok choy,mushrooms,bamboo shoots,2
green onions and chives. Stir-fry 3 minutes or until
bok choy is crisp-tender.Remove vegetables and juices
from wok.Heat remaining oil in wok.Add beef.Stir-fry 3
minutes or until no longer pink.Remove from wok. Add
1/4 cup chicken broth and reserved marinade to wok.Add
sliced rice cake rolls.Stir constantly for 2 to 3
minutes or until rice cake slices soften,add more
chicken broth as necessary to prevent rice cake slices
from sticking together.Return beef and vegetables to
wok.Heat through.Serve immediately.Makes 4 servings.

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