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CATEGORY CUISINE TAG YIELD
Meats, Grains, Vegetables Chinese Beef, Chinese 4 Servings

INGREDIENTS

1 lb Full cut round steak
Partially frozen
8 Dried hot red pepper pieces
Cayenne or Japanese
1 T Dry vermouth
2 T Soy sauce
1 1/2 T Cornstarch
1 Onion, sliced thinly
1 Green pepper, sliced thinly
2 T Soy sauce
1/4 c Water
1 1/2 T Cornstarch
1 T Chili paste with garlic
1 T Brown sugar
1 t Worcestershire sauce
2 T Dry vermouth
2 t Toasted sesame seeds
4 T Peanut or vegetable oil
3 c Cooked rice
3 Green onions, chopped
1/2 c Beer nuts

INSTRUCTIONS

Slice beef thin across grain.Mix marinade:add beef slices.Let stand  at
room temperature 20 minutes.Mix sauce ingredients in small  bowl;set
aside.Cut ends off hot red peppers;shake out seeds.Chop  skins into
small pieces. Heat large non-stick skillet over high  heat.Add 2 tbsp.
oil;swirl to coat pan.Add chopped hot red  peppers;stir until pepper
skins turn black.Remove blackened skins  from oil.Add beef and marinade
to hot oil.Stir-fry beef until beef  loses red color and is browned and
has a satiny sheen.Remove from pan  into large bowl. Add 1 tbsp. oil to
skillet and add onion.Stir-fry 1  to 1 1/2 minutes. Onion should be
crisp-tender.Remove from pan to  bowl with beef mixture. Add 1 tbsp.
oil to skillet;stir-fry green  pepper until bright green color,about 1
minute.Reduce heat to  medium.Add beef-onion mixture from bowl along
with sauce mixture;cook  until sauce is thickened,about 3
minutes.Remove to serving  bowl.Sprinkle with chopped onion and beer
nuts.Serve immediately with  rice.Makes 4 servings.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 189
Calories From Fat: 6
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 575.3mg
Potassium: 2062.6mg
Carbohydrates: 108.7g
Fiber: 7.6g
Sugar: 18g
Protein: 4.7g


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