| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Restaurant |
2 |
Servings |
INGREDIENTS
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Red wine |
| 1/2 |
lb |
Beef flank steak; sliced thin** |
| 4 |
ts |
Salad oil |
| 3 |
|
Cloves garlic; chopped |
| 1/2 |
lb |
Green onions; cut into |
| 1 |
ts |
White vinegar |
| 3 |
ts |
Brown sugar |
| 1 |
ts |
Ground black pepper |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
** 'Choice' cut is best
Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes.
Heat the salad oil in a frying pan until very hot. Add the garlic and then
the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar
and pepper, continuing to stir-fry until the beef is thoroughly cooked. Add
sesame oil.
Chef Paul Lee advises that the secret to this dish is to use very high heat
and cook quickly... that's what makes the beef juicy and tender.
Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993;
Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8
Recipe by: House of Hong, Seattle
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 20,
1998
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