| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | New, Text, Import | 1 | Servings |
INGREDIENTS
| 6 | oz | Shoulder steak, trimmed,; frozen 30 minutes to 1 hour |
| 1/2 | ts | Baking soda |
| 3 | lg | Cloves garlic, crushed plus; 2 tablespoons chopped |
| 1 | Egg white | |
| 1/4 | ts | Salt |
| 1 | tb | Sesame seeds |
| 5 | ts | Sugar |
| 1 | ts | Peanut oil plus 4 cups,; for deep-frying |
| 3/4 | ts | Cornstarch |
| 2 | tb | Thin soy sauce |
| 2 | tb | Shao Hsing (Chinese rice wine); or dry sherry |
| 2 | ts | Chinese dark vinegar or balsamic vinegar |
| 2 | ts | Sesame oil |
| 1 | ts | Chinese sesame paste; (available in Asian groceries) |
| 1/4 | lb | Pencil-thin asparagus tips; (4 inches) |
| 1/2 | sm | Red bell pepper, very thinly sliced; (about 1/3 cup) |
| 4 | Dried red chili peppers | |
| 3 | Scallions,; chopped | |
| 2 | tb | Chopped ginger |
INSTRUCTIONS
Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours. Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside. In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels. Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice. Yield: 3 to 4 servings as part of a Chinese meal Recipe By :TASTE SHOW #TS4075 Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 16:52:46 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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