| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Beef |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Boneless sirloin, trimmed |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Dry sherry |
| 1 |
|
Piece ginger root, peeled, grated (1/2") |
| 1 |
|
Garlic clove, crushed |
| 2 |
pn |
Five Spice Powder |
| 1 |
ts |
Chili sauce |
| 2 |
tb |
Corn oil |
| 6 |
|
Green onions, sliced diagonally |
| 1 |
sm |
Red bell pepper, seeded, diced |
| 1/2 |
ts |
Cornstarch |
| 1 |
ts |
Water |
| 8 |
|
Crisp lettuce cups, chilled |
|
|
Fresh parsley sprigs (opt) |
INSTRUCTIONS
Cut steak in very thin slivers and place in a bowl.
Add soy sauce, sherry, ginger, garlic, Five Spice Powder and refrigerate 1
hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and
red pepper; stir-fry 1 minute.
Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard
cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1
minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish
with parsley sprigs, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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