| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Beef, Chinese |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless tender beef steak |
|
|
sirloin rib eye or top |
|
|
loin |
| 1 |
T |
Cornstarch |
| 4 |
T |
Soy sauce, divided |
| 1/2 |
t |
Sugar |
| 1 |
|
Clove garlic, minced |
| 1 1/4 |
c |
Water |
| 4 |
t |
Cornstarch |
| 1 1/2 |
t |
Distilled white vinegar |
| 1/4 |
t |
Ground red pepper, cayenne |
| 3 |
T |
Oil, divided |
| 3 |
c |
Bite-size cauliflowerets |
|
|
Salt |
| 1 |
|
Onion, chunked and separated |
| 1 |
|
Green pepper, chunked |
INSTRUCTIONS
Cut beef across grain into thin strips. Combine 1 Tb. each cornstarch
and soy sauce with sugar and garlic in small bowl; stir in beef. Let
stand 15 minutes. Meanwhile, combine water, remaining 3 Tb. soy sauce,
4 tsp. cornstarch, vinegar and red pepper; set aside. Heat 1 Tb. oil
in hot wok or large skillet over high heat. Add beef and stir-fry 1
minute; remove. Heat remaining 2 Tb. oil in same pan. Add
cauliflowerets; lightly sprinkle with salt and stir-fry 2 minutes. Add
onion and green pepper; stir-fry 4 minutes. Stir in beef and soy
sauce mixture; cook and stir until sauce boils and thickens. Serves:
2 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking
Echo From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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