| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Meats, Oriental |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
New York strip steak (Boneless) |
| 1 |
|
Egg white |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 2/3 |
c |
Oil, preferably peanut |
| 1 |
tb |
White sesame seeds (untoasted) |
| 1 |
ts |
Dark soy sauce |
| 1 |
ts |
Chinese black rice vinegar =OR=- cider vingegar |
| 1/2 |
ts |
Sesame oil |
| 1 |
ts |
Sugar |
| 2 |
ts |
Rice wine or dry sherry |
| 1/2 |
ts |
Roasted Sichuan peppercorns (optional) |
| 2 |
ts |
Finely chopped scallions |
INSTRUCTIONS
SAUCE
CUT THE STEAK INTO FINE SHREDS 3 inches long. Combine them with the egg
white, salt and cornstarch, and chill for about 20 minutes. Heat the oil in
a wok or large skillet until it is moderately hot. Add the beef mixture and
stir-fry it quickly in the oil to keep it from sticking. Cook until it
turns white, which should take about 1 minute. Drain the beef immediately
in a colander or sieve and drain off the oil. Clean the wok and add about 1
tablespoon of the drained oil. Reheat it until it is hot. Add the sesame
seeds and stir-fry them for 1 minute or until they are slightly brown. Add
the sauce ingredients and bring to a boil. Return the cooked beef to the
pan and stir-fry the mixture for another 2 minutes, coating the pieces
thoroughly with the sauce and sesame seeds. Serve at once, or let it cool
and serve at room temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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