| 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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