| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Main dish, Chinese, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef; julienne |
| 1 |
tb |
Soy sauce |
| 1 |
|
Egg white |
| 1 |
tb |
Cornstarch |
| 2 |
c |
Oil; for deep frying |
| 2 |
tb |
Sesame seed paste; – or |
| 2 |
tb |
Peanut butter; diluted in |
| 2 |
tb |
Water |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Sesame seed oil |
| 1 |
ts |
Pepper oil; -*check recipe |
INSTRUCTIONS
SAUCE
Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring
oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil to
temperature again and deep fry 1 minute more. Drain and remove to platter
mix ingredients into a smooth, thin sauce.
Heat in saucepan and pour over beef. I like to add chopped carrot, or
peanuts or whatever when I'm feeling creative. FROM: MIKE CROUCH (NNBB09A)
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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