Beef and Pea Shoots

Beef

Beef and Pea Shoots
Ingredients:
1 pound beef loin, cut into small cubes
1 Tablespoon vegetable oil
2 teaspoons granulated sugar
1 Tablespoon Chinese or Asian fish sauce
2 teaspoons olive oil
3 cloves fresh garlic, peeled and minced
½ onion, cut in quarters, then thinly slice it
2 teaspoon white vinegar
2 teaspoon dark soy sauce
1/4 pound cooked noodles
5 to 6 ounces pea shoots

Preparation:
1. Mix beef, vegetable oil, garlic, sugar, and fish sauce, and marinate the beef for ten minutes.
2. Heat wok or fry=pan, then add the olive oil and stirfry the garlic and onion slices for one minute or until golden but not brown or burned. Next add half the meat and stir-fry for one minute or until no longer pink, and remove it to a bowl; then fry the rest of the beef for half a minute and combine both batches of beef stirfrying just another half minute.
3. Put in the cooked noodles, and two minutes later, add the pea shoots. Bring this to the boil, and remove it from the wok or pan serving the meat on top of the noodles but leaving a one-inch border with no beef on the outside.

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