Stir-Fried Beef and Vegetables

Ingredients

• 2 tablespoons soya sauce 
• 2 tablespoons sherry dry
• 1 teaspoon sugar 
• 0.5 pound top round 
• 1 ounce vermicelli (bean threads)
• 1 tablespoon vegetable oil 
• 2 teaspoons ground ginger finely chopped
• 2  garlic clove finely chopped
• 1 tablespoon vegetable oil 
• 1 cup snow peas fresh frozen chinese thawed drained ()
• 1 cup jicama cut into thin wedges
• 1 small bell pepper green red cut into 1-inch pieces

Equipment

• frying pan
• wok

Directions

1. Mix soy sauce, sherry and sugar; set aside. Trim fat from beef.
2. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
3. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
4. Add 1 tablespoon oil; rotate wok to coat side.
5. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink.
6. Remove beef mixture from wok.
7. Add 1 tablespoon oil to wok; rotate wok to coat side.
8. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.