| 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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