| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sichuan | Main dish, Stir-fry, Meats | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Tender beef steak |
| 2 | tb | Cornstarch; divided |
| 3 | tb | Kikkoman Soy Sauce; divided |
| 1 | tb | Dry sherry |
| 1 | Garlic clove; minced | |
| 1/4 | ts | Crushed red pepper OR up to double this amount |
| 2 | tb | Vegetable oil; divided |
| 6 | oz | Fresh snow peas; trimmed |
| 1 | md | Onion; chunked |
| 1 | md | Tomato; chunked |
INSTRUCTIONS
Slice beef across grain into thin strips. Combine 1 Tbsp. _each_ cornstarch and soy sauce, sherry and garlic; stir in beef. Let stand 15 minutes. Meanwhile, blend remaining 1 Tbsp. cornstarch, 2 Tbsp. soy sauce, red pepper and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 Tbsp. oil in same pan. Add snow peas and onion; stir-fry 3 minutes. Add beef, soy sauce mixture and tomato. Cook, stirring, until sauce boils and thickens and tomato is heated through. Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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