| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Frugal01 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Beef flank steak |
| 1 |
|
Egg white |
| 1 |
tb |
Cornstarch |
| 1 |
pn |
Salt |
| 2 |
c |
Peanut oil; for deep-frying |
| 1 |
tb |
Fermented black beans (dow see); see * Note |
| 1 |
tb |
Dry sherry |
| 3/4 |
lb |
Fresh fun (fresh rice noodles); see * Note |
| 1/2 |
tb |
Dark soy sauce |
| 1 |
c |
Fresh bean sprouts |
| 4 |
|
Scallions; chopped |
INSTRUCTIONS
* Note: Can be found in Chinese or Oriental markets.
Slice beef thinly across the grain and place in a small bowl. Add the
egg white, cornstarch and salt. Mix together until smooth and all is
coated. Marinate for 15 minutes. Heat the oil in a wok to 300
degrees. Add the beef and deep-fry for 30 seconds. This is not really
deep-frying, but rather light frying, what the Chinese call
"velveting." Remove beef with a strainer and allow to drain. Remove
all but 2 tablespoons of oil from wok. Rinse and drain the black
beans. In a small bowl mash together the black beans and sherry into
a paste. Cut the fresh fun into 1/2-inch-wide strips. Heat wok and 2
tablespoons of oil again until very hot. Add fresh fun, black bean
paste, dark soy sauce and the reserved beef. Stir-fry for 20 seconds.
Add the bean sprouts and scallions and quickly stir-fry for 30
seconds to 45 seconds more until the dish is colored a light brown
and all is hot. Serve immediately. This recipe serves 4 to 6.
Comments: We owe this great recipe to Chef Andy Wong of the Sea Garden
Seafood Restaurant in Seattle. Andy is just great and you can always
tell when he is in the kitchen. This will take some doing for the
beginning cook, but if you are comfortable with a wok you are all set.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-04-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-05-1995
Recipe by: Andy Wong
Converted by MM_Buster v2.0l.
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