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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Meat 4 Servings

INGREDIENTS

1/2 lb Lean beef
1 T Cornstarch
1 T Sherry
2 T Soy sauce
1/2 t Sugar
1/2 t Salt
1 lb String beans
1 1/2 T Oil
1 1/2 T Oil
1/2 c String-bean liquid

INSTRUCTIONS

Slice beef thin against the grain. Combine cornstarch, sherry, soy
sauce, sugar and salt. Add to beef and toss to coat. Stem string
beans. Cut lengthwise in strips and parboil. (Reserve parboiling
liquid.) Heat oil. Add beef and stir-fry until it loses its redness.
Remove from pan. Heat remaining oil. Add string beans and stir-fry to
coat with oil. Stir in reserved string-bean liquid and heat quickly.
Return beef and cook, covered, over medium heat, 2 minutes. Serve at
once. VARIATION: In step 1, omit the cornstarch mixture. In step 3,
stir-fry the string beans first and remove from pan. In step 4,
stir-fry the beef until it loses its redness. Then stir in with the
beef a mixture of 1/4 teaspoon sugar, 1/2 teaspoon brown bean sauce
and 1 teaspoon soy sauce. Return the string beans and stir-fry a few
times. Then pick up step 5.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 262
Calories From Fat: 201
Total Fat: 22.2g
Cholesterol: 42.5mg
Sodium: 596.9mg
Potassium: 165.8mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: <1g
Protein: 10.5g


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