| 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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