| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Flank steak; sliced thinly across the grain |
| 1 |
lg |
Egg white; lightly beaten |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1/8 |
ts |
White pepper |
| 1/2 |
ts |
Dark sesame oil |
| 2 |
lg |
Garlic cloves; minced |
| 20 |
|
Dried red chilies; (I use ancho) For mild heat, leave whole; for med heat, break up 1/2 of the chilies; for hottest, break up all the chilies |
|
|
Orange peel from one med orange; cut into 1" or smaller pieces |
| 1 |
tb |
Sugar |
| 3 |
tb |
Hoisen sauce |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Vinegar; (preferably rice wine) |
| 1 |
tb |
Dry sherry |
| 1 |
tb |
Chili oil |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cornstarch |
| 1 |
tb |
Dark sesame oil |
INSTRUCTIONS
MARINATE 2-24 HOURS
IN
PREPARE/HAVE READY ON PLATE
SEASONING LIQUID
from A Taste of Chinatown
Stir together in a separate bowl and have ready seasoning liquid:
Heat wok on high. Add 2 Tb vegetable oil. When hot, add aromatics (garlic
etc) and stir fry 30 sec-1 min to release fragrance. Add beef and stir fry
a couple minutes until medium rare. Re-stir seasoning liquid and add to
wok. Toss to thoroughly coat beef and until sauce thickens. Serve over
white rice.
Notes:
1. Preparing everything before beginning to cook is crucial
2. Doubles well, and sometimes I just double the sauce, because I love the
taste.
3. I omit the salt, but usually add juice from the orange to the seasoning
sauce and double the cornstarch.
4. I also usually omit the egg in the marinade, sometimes ading a splash of
vinegar and/or sherry and a bit more cornstarch.
5. To make with chicken, substitute 3/4 pound boneless breast or thigh meat
cut into 1/2" cubes and cooked a couple minuted longer, but starting with
the following marinade instead:
2 Tb water 1 tsp soy sauce 1 Tb cornstarch 1 tsp dark sesame oil
The most famous use for hoisin sauce is to paint a on the mandarin pancakes
served with Peking duck. You can do something similar but simpler by
painting a bit on some flour totillas, tossing in a bit of chopped scallion
and/or other veggies you might wish and rolling around some roasted chicken
or duck.
I use the above recipe as a kind of generic stirfry blueprint, BTW. I
marinate and cook the meat in a similar way, just varying by what I have at
hand or feel like -leaving out the chilies and adding 1-2 Tb chopped fresh
ginger ot mashed fermented black beans to the aromatics, putting some
oyster sauce, chili paste, lemon juice, etc in the sauce. To include
vegies, chop into bite sized pieces and stir fry them first for a minute or
two in a couple Tb veg oil. Add a bit of broth or bouillion, cover and
steam a minute or two, depending upon their hardness. Remove from pan,
prepare the meat/sause, and stir veggies back in for another minute or so
of cooking before serving.
Posted to EAT-L Digest by Kim Malo <kmalo19@IDT.NET> on Mar 12, 1998
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