| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Main dish, Beef/veal, China, Archived | 4 | Servings |
INGREDIENTS
| -C.SVITEK [cathy] | ||
| 10 | oz | Lean beef steak (rump or fillet/tenderloin) |
| 2 | Dried red chilli peppers, cut in quarters | |
| 3 | Pieces dried orange peel | |
| 1 | ts | Chinese brown peppercorns (optional) (szechuan peppercorns) |
| 1/4 | c | Frying oil |
| 1/4 | ts | Salt |
| 1/4 | ts | MSG; (optional) |
| 1 | tb | Dark soy sauce |
| 1 | tb | Spring onion (scallion) finely chopped |
| 1 | ts | Grated fresh ginger |
| 2 | ts | Cornstarch |
| 1 | tb | Frying oil |
| 1 | tb | Light soy sauce |
| 2 | ts | Dark soy sauce |
| 2 | ts | Sesame oil |
INSTRUCTIONS
SEASONING A SEASONING B Partially freeze the beef to cut into paper-thin slices across the grain, then cut into strips about 1-2/3" by 1". Place in a dish and rub on the seasoning A ingredients. Leave for 20 minutes. Heat the frying oil and fry the peppers, orange peel, and peppercorns for about 3 minutes, until dark brown. Remove and set aside. Reheat the wok and add the beef. Stir-fry on high heat until the meat is crisp on the edges, then return the fried ingredients and add the seasoning B ingredients. Stir briefly on high heat, then transfer to a warmed serving plate. If preferred, the beef may be deep-fried in fairly hot oil until quite crisp, then stir-fried with the seasoning B and other fried ingredients. From: The Complete Chinese Cookbook by Jacki Passmore & Daniel P. Reid Posted on Genie C06 T03 M317 by D.PERLMAN [Danny] on Mar/07/92 Posted on GEnie, August, 1993; Formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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