| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Sugar |
| 2 |
|
Green peppers |
| 1 1/2 |
tb |
Oil |
| 1 1/2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
INSTRUCTIONS
1. Dice beef in 1/2-inch cubes. Combine soy sauce, sherry and sugar. Add to
beef and toss. Let stand 15 minutes, turning occasionally.
2. Seed green peppers; then dice in 1-inch squares.
3. Heat oil. Add peppers and stir-fry until slightly softened. Remove from
pan.
4. Heat remaining oil. Add beef and stir-fry until it begins to brown.
5. Return peppers. Sprinkle with salt and remaining soy sauce. Stir-fry
until done (about 2 minutes more). Serve at once.
NOTE: This is sometimes called Chinese Pepper Steak. VARIATIONS:
In step 1, substitute either of the following for the soy mixture:
1 teaspoon cornstarch, 1 teaspoon tomato sauce, 1 teaspoon sherry, 1
tablespoon soy sauce, 1/2 teaspoon sugar and 1 egg, beaten.
2 tablespoons soy sauce, 1/2 teaspoon salt, dash of pepper, and 1 small
onion and 1 garlic clove, both minced. At the end of step 1, drain the beef
and reserve this marinade. Then add the marinade along with the peppers in
step 5, omiting the salt and soy sauce.
In step 3, add with the peppers 1 cup celery, diced.
For color contrast, use 1 green and 1 sweet red pepper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”