| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | lb | Lean beef |
| 1 | Egg | |
| 1 | Clove garlic | |
| Cornstarch | ||
| Oil for deep-frying |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes "Sweet-and-Pungent Sauce #1" or #2, and/or Typical Combinations or Possible Combinations). Cut beef in 1/2-inch cubes. Beat egg; mince garlic and add. Dip beef in egg mixture; then dredge lightly in cornstarch to coat. Meanwhile, heat oil. Add beef cubes, several at a time, and deep-fry until golden. Drain on paper toweling. Reheat sweet-and-pungent sauce. Stir in beef cubes only to heat through. 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: 349
Calories From Fat: 228
Total Fat: 24.6g
Cholesterol: 131.6mg
Sodium: 96.8mg
Potassium: 316.5mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: <1g
Protein: 21.7g