| 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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