Mongolian Beef over Lettuce

• 1 (5 1/3 ounce) packagedynasty saifun bean threads
• 1 chicken bouillon cube
• 4 teaspoons cornstarch
• 2 tablespoons dynasty hoisin sauce
• 1 tablespoon dynasty szechwan chili sauce
• 1 tablespoon Kikkoman soy sauce
• 3 teaspoons vegetable oil, divided
• 1 lb lean tender beef, cut into 1/2 inch cubes
• 5 green onions with tops, cut into 1/2 inch lengths
• 1 (8 ounce) candynasty water chestnuts, drained and coarsely chopped
• 4 cups packed shredded iceberg lettuce

1. Soften 1 bundle saifun as pkg.
2. directs.
3. Drain; rinse with cold water and drain well.
4. Coarsely chop and set aside.
5. Save remaining saifun for use another time.
6. Dissolve bouillon in 1/2 cup boiling water.
7. Add 1/2 cup cold water.
8. Mix in cornstarch, hoisin, chili and soy sauces; stir until cornstarch dissolves.
9. Heat large frying pan, preferably nonstick over high heat.
10. Add 1 1/2 teaspoons oil; coat inside of pan.
11. Add half the beef.
12. Stir-fry 3 minutes or until lightly browned.
13. Remove from pan.
14. Repeat cooking procedure with remaining 1 1/2 teaspoons oil and beef.
15. Return all beef to pan.
16. Mix in green onions & tops, water chestnuts, saifun and chili sauce mixture.
17. Cook and stir 2 minutes, or until thickened.
18. Remove from heat.
19. Line serving plate with lettuce.
20. Spoon beef mixture over lettuce.
21. Toss at table as desire.

packagedynasty saifun bean threads, chicken, cornstarch, hoisin sauce, dynasty szechwan chili sauce, soy sauce, vegetable oil, lean tender beef, green onions, candynasty water

Taken from www.food.com/recipe/mongolian-beef-over-lettuce-477853 (may not work)