| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Chinese5 | 4 | Servings |
INGREDIENTS
| 4 | EGGS | |
| 1/2 | t | Salt |
| 4 | oz | Cornflour |
| 1 | lb | Top beef, cut into |
| Strips | ||
| 2 | Green onions, cut into 1 in. | |
| 2 | Chilies, shredded | |
| 3 | Garlic cloves, crushed | |
| 6 | Teaspoons Sugar | |
| 2 | Tablespoons Soy sauce | |
| 4 | Tablespoons Wine vinegar |
INSTRUCTIONS
Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 350 degrees, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1 1/2 minutes. Remove and drain on paper towels. Reheat the oil and deep-fry the carrots for 1 1/2 minutes. Remove and drain on paper towels. Pour off most of the oil, leaving about 1 1/2 tbsp. in the bottom of the work. Reheat, then add the green onions, chilies and garlic. Stir-fry together for about 3 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 458
Calories From Fat: 275
Total Fat: 29.9g
Cholesterol: 271.1mg
Sodium: 1018.4mg
Potassium: 513.3mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 1.2g
Protein: 38.4g