| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless sirloin steak |
| 3 |
tb |
Sesame oil |
| 2 |
tb |
Dry sherry (NOT cooking sherry – If you wouldn't drink it, don't cook with it!) |
| 1/2 |
c |
Tamari (Soy Sauce may be substituted) |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Crushed red pepper (up to 2) |
| 1 |
c |
Chopped scallions |
| 1 |
c |
Vegetable oil |
| 3/4 |
c |
Plum sauce (Available in Oriental section of supermarket) |
| 1/2 |
c |
Red wine vinegar |
| 2 |
|
Cloves garlic, pressed |
| 1/2 |
c |
Sugar |
|
|
Lettuce and tomato for garnish |
INSTRUCTIONS
PLUM SAUCE
This recipe was originally printed in YANKEE Magazine.
Cut the beef into 1/8" strips (this is easier if meat is partially frozen).
Mix 1 Tblsp of the sesame oil with the sherry, tamari, cornstarch, brown
sugar and red pepper. Pour this over the meat and refrigeratore for 30
minutes, or more.
Drain and discard marinade.
In a wok or large skillet, saute the scallions over high heat in 1 Tblsp of
the sesame oil. Leave the heat high and stir-fry half the meat; add the
third Tblsp of oil and stir-fry the rest of the meat. Put cooked meat and
scallions in a large bowl. Blend the plum sauce ingredients and pour over
the beef.* Place the mixture on a platter or in a shallow serving bowl, and
garnish with lettuce and tomatoes. On the remote chance that there are
leftovers, stuff them into pita pockets.
* I usually heat the sauce before pouring it on the meat. Posted to Recipe
Archive - 16 Mar 97 by ted by: pmakolon@mail.wiscnet.net on Mar 16, 9
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