| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
China, Beef/veal, Archived |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Sugar |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Vinegar |
| 1/2 |
tb |
Oyster sauce |
| 1/2 |
tb |
Mushroom soy sauce |
| 1 1/2 |
tb |
Catsup |
| 3 |
|
(1/2 inch) pcs ginger root |
| 1 |
lb |
Flank steak or lean beef |
|
|
Salt, pepper |
| 1 |
|
Egg, beaten |
| 1/4 |
c |
Cornstarch |
| 3 |
tb |
Oil |
| 4 |
|
Dried chiles |
| 2 |
tb |
Chopped green onions |
| 5 |
|
Small pcs dried tangerine or orange peel |
|
|
Seasoning Sauce |
INSTRUCTIONS
SEASONING SAUCE
-
BEEF
To make the Seasoning Sauce: Combine sugar, soy sauce, vinegar, oyster
sauce, mushroom soy sauce, catsup and ginger in small bowl. Makes about 1/2
cup.
Slice beef paper-thin into 1/2-inch slices across grain and trim pieces
about 1-inch long. Season to taste with salt and pepper. Dip into egg, then
coat lightly with cornstarch. Heat 1 tablespoon oil in wok.
Drop beef into hot oil to brown quickly. Remove from wok. Set aside to
keep warm.
Add 2 tablespoons oil to wok. Add chiles, green onions and orange peel.
Saute over high heat a few seconds. Pour Seasoning Sauce all at once into
wok.
Return beef mixture to wok. Mix well to heat thoroughly and quickly.
Discard ginger from Seasoning Sauce. Makes 2 to 4 servings.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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