| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Pepper |
| 3 |
lg |
Onions |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Oil |
INSTRUCTIONS
1. Slice beef thin against the grain. Combine cornstarch, soy sauce and
pepper; add to beef and toss to coat. Slice onions.
2. Heat oil. Add salt, then onions, and stir-fry until translucent but
still crisp. Remove from pan.
3. Heat remaining oil. Add beef and stir-fry, until it begins to brown.
4. Return onions and stir-fry to heat through and blend flavors (about 1
minute more). Serve at once. VARIATIONS:
In step 1, add to the cornstarch mixture 1 tablespoon sherry or 1/2
teaspoon peanut oil. Omit the pepper.
In step 3, add to the hot oil 2 teaspoons fermented black beans (soaked)
and stir-fry a few times; then add beef.
After step 3, sprinkle beef with a few drops of sesame oil.
In step 4, stir in with the onions a mixture of 1 tablespoon soy sauce, 1
tablespoon sherry, 1/2 teaspoon salt and 1/2 teaspoon sugar. Omit the salt
in step 2.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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