| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Rice | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | ts | Sugar |
| 4 | c | Cold cooked rice |
| 1 | Onion | |
| 2 | tb | Oil |
| 3 | tb | Oil |
| 2 | tb | Stock |
| 1/2 | ts | Salt |
INSTRUCTIONS
1. Slice beef thin. Combine cornstarch, soy sauce, sherry and sugar; then add to beef and toss to coat. 2. Break up and separate the cold cooked rice, as in step 1 of "Simple Fried Rice". Shred onion. 3. Heat oil. Add onion and stir-fry until translucent. Add beef; stir-fry until it loses its redness. Then remove mixture from pan and keep warm. 4. Heat remaining oil to smoking. Add rice and stir-fry to heat through slightly. Stir in stock and salt; then stir-fry rice to heat through well. 5. Return half the beef and onion mixture to pan and mix thoroughly with rice. Transfer to a serving platter. Top with remaining beef and onions and serve. 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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