| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Beef, Chinese | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Beef sirloin or flank steak |
| 2 | T | Dry sherry |
| 2 | T | Soy sauce |
| 1 | t | Sugar |
| 1 | t | Cornstarch |
| 1 | Carrot | |
| 1 | Green bell pepper | |
| 2 | Ribs celery | |
| 1 | Onion | |
| 2 | T | Rice vinegar |
| 1 | T | Soy sauce |
| 2 | t | Sesame oil |
| 1 | t | Sugar |
| 1/2 | t | Chili oil |
| 1/2 | t | Cornstarch |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 69
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 411.5mg
Potassium: 210.8mg
Carbohydrates: 12.3g
Fiber: 1.4g
Sugar: 4.5g
Protein: 1.3g