| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | T | Cornstarch |
| 1 | T | Soy sauce |
| 1/4 | t | Pepper |
| 3 | Onions | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1 1/2 | T | Oil |
INSTRUCTIONS
Slice beef thin against the grain. Combine cornstarch, soy sauce and pepper; add to beef and toss to coat. Slice onions. Heat oil. Add salt, then onions, and stir-fry until translucent but still crisp. Remove from pan. Heat remaining oil. Add beef and stir-fry, until it begins to brown. Return onions and stir-fry to heat through and blend flavors (about 1 minute more). Serve at once. VARIATIONS: In step 1, add to the cornstarch mixture 1 tablespoon sherry or 1/2 teaspoon peanut oil. Omit the pepper. In step 3, add to the hot oil 2 teaspoons fermented black beans (soaked) and stir-fry a few times; then add beef. After step 3, sprinkle beef with a few drops of sesame oil. In step 4, stir in with the onions a mixture of 1 tablespoon soy sauce, 1 tablespoon sherry, 1/2 teaspoon salt and 1/2 teaspoon sugar. Omit the salt in step 2. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 313
Calories From Fat: 218
Total Fat: 24.1g
Cholesterol: 42.5mg
Sodium: 467.8mg
Potassium: 321.3mg
Carbohydrates: 12.8g
Fiber: 2g
Sugar: 4.8g
Protein: 11.5g