| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean beef |
| 1 | Scallion stalk | |
| 1 | Fresh ginger root | |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 1 | T | Cornstarch |
| 1 | Egg white | |
| Oil for deep-frying | ||
| 4 | T | Soy sauce |
| 1/2 | t | Sugar |
| 1 1/2 | t | Sesame oil |
INSTRUCTIONS
Cut beef against the grain in 1/4-inch slices. Then pound paper-thin with flat side of a cleaver or bottom of a glass jar. Mince scallion and ginger root and combine in a deep bowl with soy sauce and sherry. Add beef and toss gently. Let stand 1 to 1-1/2 hours, turning meat occasionally. Drain meat well, discarding marinade. Wipe out bowl. Blot beef dry with paper toweling and return to bowl. Mix cornstarch and egg white to make a batter. Add to beef and toss gently to coat. Meanwhile, heat oil. Add beef a few slices at a time, and deep-fry until golden (1 to 2 minutes). Drain on paper toweling. In a saucepan, heat remaining soy sauce, sugar and sesame oil. Pour over beef and serve hot. VARIATION: In step 6, instead of pouring heated sauce over the beef, serve it separately as a dip. 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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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 232
Total Fat: 25.2g
Cholesterol: 85.1mg
Sodium: 893.9mg
Potassium: 381mg
Carbohydrates: 5.6g
Fiber: <1g
Sugar: 1.2g
Protein: 22.4g