Sliced Beef W/orange Peel And Chilli Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Archived, Beef/veal, China, Main dish | 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 | t | Chinese brown peppercorns |
| optional szechuan | ||
| peppercorns | ||
| 1/4 | c | Frying oil |
| 1/4 | t | Salt |
| 1/4 | t | MSG, optional |
| 1 | T | Dark soy sauce |
| 1 | T | Spring onion, scallion |
| finely chopped | ||
| 1 | t | Grated fresh ginger |
| 2 | t | Cornstarch |
| 1 | T | Frying oil |
| 1 | T | Light soy sauce |
| 2 | t | Dark soy sauce |
| 2 | t | Sesame oil |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 326
Calories From Fat: 223
Total Fat: 25.2g
Cholesterol: 56mg
Sodium: 407.4mg
Potassium: 304.4mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 2g
Protein: 20.2g