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On 8/15/2018 3:58 AM, Shar wrote:
Hi,
I ran across your suggested recipe for chicken salad from Tao Tao cafe in Sunnyvale, CA.
In addition to that popular salad, they also have a popular dish called Tao Tao beef.
It's very simple looking as its just marinated stir fry beef atop fried cellophane noodles
for a crunch. Can you help? Pictures are available on their Yelp page photo gallery.
Thanks
Shar
California
Hello Shar,
Sorry, no success with this. There is a lot of discussion about the Tao Tao Beef on that
same page below the chicken salad recipe:
Tao Tao Beef discussion
There is a photo here of the Tao Tao Beef:
Tao Tao Beef Photo
Several people said that "Ming's Beef" is very similar. There is a recipe for that here:
Ming's Beef Recipe
I'll post this for reader input.
Phaed
Subject:
Re: Tao Tao Sunnyvale Tao Tao beef recipe
From: Terri
Date: 1/1/2021, 7:21 AM
To: phaedrus@hungrybrowser.com
On 1/1/2021 1:16 AM, Terri wrote:
I would absolutely love to receive the recipe for Tao Tao beef…
I live far from Sunnyvale where I was raised and it’s my very
very favorite beef recipe ever… I would be forever grateful if
I were to be able to make it..
Terri
Hi Terri,
Well, I searched for the Tao Tao Beef recipe a couple of years ago, without much success.
See: 8-24-2018
I searched again today and still found nothing. Some people have said "Ming's Beef" from Ming's Restaurant
in Palo Alto is similar. There is a recipe for that below.
I'll post this for reader input.
Phaed
Ming's Beef
Ingredients:
2 T cornstarch
2 T sherry
2 T soy sauce
2 T oil
2 cloves garlic, minced
1 T sliced fresh ginger root
2 T sugar
1 1/2 lbs flank steak, sliced thinly across the grain into 3-inch strips
4 oz saifun noodles (also called rice or cellophane noodles), dry
Oil to fry noodles and for stir-frying (sorry, do not use olive oil unless it has NO flavor at all)
1/4 C oyster sauce
Directions:
Mix the first 7 ingredients in a medium bowl or 9X13 pan and add sliced steak strips to marinate.
Refrigerate for 15 minutes or longer. Fry saifun (rice) noodles in large (10-12 inch) skillet or
wok in 1 inch oil. When puffed (a few seconds), remove to paper towels to drain.
Heat an additional 2-3 T oil in pan. Remove ginger root from marinade. Add meat mixture to work;
stir-fry for 2 minutes or until meat changes color. Add oyster sauce; cook another minute or two.
Serve over fried noodles. Use a little minced chives or green onion as a garnish if desired.
Note: Make extra--this will serve about 3 people.
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