| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Main dish, Meats, Chinese |
4 |
Servings |
INGREDIENTS
| 750 |
g |
Beef eye fillet (in 1 piece) |
| 150 |
ml |
Bottle plum sauce |
| 1 |
tb |
Dark soya sauce |
| 1 |
|
Clove garlic |
| 1 |
ts |
Grated fresh ginger |
| 1/2 |
ts |
Chopped fresh red chilli |
| 2 |
ts |
Sugar |
| 2 |
ts |
Dry sherry |
| 2 |
ts |
Cornflour |
| 2 |
tb |
Oil |
| 1/2 |
c |
Water |
| 2 |
ts |
Cornflour, extra |
| 1 |
|
Beef stock cube |
INSTRUCTIONS
Trim beef, slice thinly. Combine beef, sauces, garlic, ginger, chilli,
sugar, sherry and cornflour in large bowl, mix well, cover, marinate 30
minutes or refrigerate overnight. Heat a little of the oil in a wok, add
beef, about a quarter at a time, stir-fry few minutes, or until browned.
Remove from wok as it is cooked; repeat with remaining oil and beef. Return
beef to wok with remaning marinade, blended water and extra cornflour and
crumbled stock cube, stir until mixture boils and thickens.
Compiled by Imran C.
Posted to EAT-L Digest 26 October 96
Date: Mon, 28 Oct 1996 00:00:43 +1000
From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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