| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Main dish, Chinese, Beef | 4 | Servings |
INGREDIENTS
| 1 | lb | Beef; julienne |
| 1 | tb | Soy sauce |
| 1 | Egg white | |
| 1 | tb | Cornstarch |
| 2 | c | Oil; for deep frying |
| 2 | tb | Sesame seed paste; – or |
| 2 | tb | Peanut butter; diluted in |
| 2 | tb | Water |
| 1/2 | ts | Salt |
| 2 | ts | Sugar |
| 2 | tb | Soy sauce |
| 1 | tb | Red wine vinegar |
| 2 | tb | Sesame seed oil |
| 1 | ts | Pepper oil; -*check recipe |
INSTRUCTIONS
SAUCE Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil to temperature again and deep fry 1 minute more. Drain and remove to platter mix ingredients into a smooth, thin sauce. Heat in saucepan and pour over beef. I like to add chopped carrot, or peanuts or whatever when I'm feeling creative. FROM: MIKE CROUCH (NNBB09A) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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