| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin steak |
|
|
Marinade (see recipe): Marinade and Seasoning Sauce B1 |
| 1 |
|
Green pepper |
| 1 |
lg |
Onion |
| 1/2 |
lb |
Tomatoes, peeled |
| 4 |
tb |
Peanut oil |
| 2 |
tb |
Soy sauce |
| 1/2 |
tb |
Dry sherry |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Water or chicken broth |
| 1 |
tb |
Cornstarch; dissolved in… |
| 2 |
tb |
Cold water |
INSTRUCTIONS
Slice meat against the grain 1/4" thin, and cut into 1" by 2" strips. Add
beef to Marinade and toss to coat. Cover and marinate for 1 hour in
refrigerator. Cut green pepper and onion into 1" chunks; cut tomatoes into
wedges and remove seeds. Heat oil in wok or skillet over high heat until
very hot. Add meat; stir-fry for 1 minute. Remove and set aside -- don't
overcook meat.
Heat remaining oil in wok or skillet over high heat. Add green pepper and
onion and stir-fry for 1 minute. Blend in soy sauce, sherry, salt, and
broth or water; cook for 2 minutes. Add tomato wedges, and meat and mix
well. Stir in dissolved cornstarch; cook, stirring constantly until
thickened. Serve at once.
Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: ANNA KAO'S
Comments: PITTSBURGH, ASPINWALL
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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