| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Meats, Stir-fry, Usenet |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Rice wine |
| 1/2 |
t |
Sugar |
| 2 |
t |
Cornstarch |
| 1/2 |
t |
Baking powder |
| 5 |
t |
Sesame oil |
| 5 |
t |
Soy sauce |
| 1 |
T |
Sesame seeds |
| 1 1/2 |
t |
Hot bean paste |
| 1 1/2 |
t |
Hoisin sauce |
| 1 1/2 |
t |
Oyster sauce |
| 1 |
t |
Minced ginger |
| 2/3 |
lb |
Beef tenderloin |
|
|
flank |
|
|
Peanut oil, 2-4 T |
| 4 |
|
Lettuce leaves |
|
|
or less use |
|
|
bok-choy if you |
|
|
can get it |
INSTRUCTIONS
Mix together all of the marinade ingredients. Slice the beef across
the grain into thin, diagonal pieces (about the size of your smallest
finger). Marinate for about half an hour. Heat the wok until a drop of
water dropped into it dances around as it boils. Add enough oil to
coat the wok and saute the ginger. Stir-fry the lettuce. Stir-fry the
beef (in batches so the wok doesn't cool down too much). Reduce the
heat. Return the vegetables to the wok. Add the topping. Stir around
until everything is mixed and heated evenly. Serve. NOTES Very hot,
very simple, very good beef stir-fry -- This recipe has been floating
around for years back east, where it's also known as Hot Flaming
Death. Also add any other vegetables that you feel like. Sliced
carrots or broccoli are especially nice. Hot bean paste also goes
by the name Szechuan bean sauce etc. This is the main "spicy"
ingredient and should be handled with care. Vary this ingredient to
taste. : Difficulty: easy. : Time: preparation: 20 minutes,
cooking: 3 minutes. : Precision: No need to measure. : Edward Falk
/ Sun Microsystems, Mountain View, California, USA : falk@sun.com
sun!falk : mprehensive Epilepsy Program, Los Angeles, California USA
: {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah : Copyright (C) 1986 USENET
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