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 Wash the beef and cut into slivers.
Mix with 1/2 tsp of the salt,
2 tsp of the rice wine, and 1
tbsp of the cornstarch. Wash and
peel the carrot and cut into slivers.
- Heat the oil in a wok until
the oil surface ripples. Add the
carrot slivers and stir-fry briefly.
Add the stock, cellophane noodles,
and 1/2 tsp of the salt, and bring
to a boil. Add the beef slivers,
1 tbsp rice wine, vinegar, MSG,
the remaining cornstarch-water
mixture, and coriander. Return
to the boil and pour into a tureen.
Sprinkle with the chilli oil and
serve.
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