| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Beef |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Beef sirloin or flank steak |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Sugar |
| 1 |
ts |
Cornstarch |
| 1 |
sm |
Carrot |
| 1 |
|
Green bell pepper |
| 2 |
|
Ribs celery |
| 1 |
sm |
Onion |
| 2 |
tb |
Rice vinegar |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Sesame oil |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Chili oil |
| 1/2 |
ts |
Cornstarch |
INSTRUCTIONS
MARINADE
SAUCE
Preparation: Trim and discard fat from beef. Cut beef across the grain into
1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size
bowl. Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces.
Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2
inches. Place over high heat until oil reaches about 375 degrees F. Add
beef, half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside. Cook
remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until
hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add
bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef.
Cook and toss until well mixed.
Tips: There should be just enough sauce to coat ingredients. It is easier
to slice beef thinly if it is partially frozen.
From: Martin Yan The Chinese Chef, Copyright 1985, ISBN 0-385-23412-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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