BEEF AND BEAN THREAD NOODLES

This recipe, adapted from Ly Kue's recipe, is often made with ground pork rather than beef. 1 pound finely chopped or ground beef 2 tablespoons peanut or cooking oil 1/2 cup chopped onion 1/2 cup chopped coriander (cilantro) 1 tablespoon fish sauce (see note) 1 tablespoon oyster sauce (see note) 1 hot pepper, chopped 1 carrot, chopped 1/2 cup bean sprouts 1/2 cup straw mushrooms 1 cup water or broth 1 egg 1 package bean thread noodles (see note)

Note: For fish sauce, oyster sauce, and bean thread noodles, try an Asian food specialty store or the ethnic food sections of larger supermarkets.

In wok or skillet, cook meat in oil over medium heat, breaking meat into small pieces. Drain off excess fat. Add onion, cilantro, fish sauce, oyster sauce, hot pepper, and carrot. Simmer about 2 minutes.

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Add bean sprouts and straw mushrooms and water, cover. Simmer about 2 minutes more.

In small, greased frying pan, make an omelet of egg mixed with one tablespoon water. Cut omelet into one-inch wide, finger-length strips.

Cook noodles according to package directions. Combine with meat mixture and egg strips. Serves 4 to 6.

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