| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Beef |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless tender beef steak |
|
|
(sirloin, rib eye or top loin) |
| 1 |
tb |
Cornstarch |
| 4 |
tb |
Soy sauce, divided |
| 1/2 |
ts |
Sugar |
| 1 |
|
Clove garlic, minced |
| 1 1/4 |
c |
Water |
| 4 |
ts |
Cornstarch |
| 1 1/2 |
ts |
Distilled white vinegar |
| 1/4 |
ts |
Ground red pepper (cayenne) |
| 3 |
tb |
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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