| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 1 | lb | Beef tenderloin |
| 5 | c | Oil |
| 4 | Dried peppers | |
| 10 | Szechuan peppercorns | |
| 1 | Star anise | |
| 2 | ts | Soy sauce |
| 1/3 | ts | Salt |
| 1 | c | Water |
| 1 | ts | Sesame oil |
| 1 | Peel of orange; shredded |
INSTRUCTIONS
Cut beef into slices 1/3" thick. Heat oil for deep-frying. Fry beef slices about 8 minutes; drain. Pour off all but 3 cups oil. Stir-fry pepper, peppercorns and anise. Add remaining ingredients with beef and cook about 8 minutes over medium heat until thickened. TIP: This dish may also be made with chicken. UNCLE CHEN'S S.W. 3RD, PORTLAND WINE:EYRIE SAUVIGNON BLANC From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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