| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Wok, Cooking |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Beef (you can use almost any cut – rump steak or flank steak is good), marinated in several Tbsp peanut oil |
| 4 |
oz |
Onions |
| 4 |
oz |
Green pepper or 4 oz broccoli or 4 oz mung bean sprouts |
| 1 |
ts |
Garlic, minced |
| 1 |
ts |
Ginger, minced,optional |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Wine (Chinese rice wine or pale dry sherry) |
| 1 |
ts |
Cornstarch mixed with 1 Tbsp cold water or chicken stock |
|
|
Sesame oil |
INSTRUCTIONS
Marinate beef in standard (all-purpose) marinade for at least 15 minutes.
heat wok. Add just enough peanut oil to stir fry the vegetables. Drop in
the begetables. (I add the green vegetable first and stir fry it for 10-20
seconds before adding the onion, because I like my onion crispy and
crunchy, and it takes less time to cook than bell pepper or broccoli or
bean sprouts.) Stir fry until 3/4 done. Remove vegetables, set aside, keep
warm. Wipe out the wok. Reheat it until very hot. Add about 1-2 Tbsp of
peanut oil. Add garlic (and ginger if desired). Stir fry for about 10
seconds. Add meat and stir fry for about 60 seconds. Put the vegetables
back in, add the soy sauce and wine. Stir the cornstarch mixture up to
recombine it, and add. Continue to lift, toss, stir, etc. until the sauce
is thickened and translucent. Just before serving, add a few splashes of
sesame oil. Serve with plain rice.
NOTES : Use 1 part cornstarch to 3 parts water (or chicken stock) for a
thinner sauce. Use 1 part cornstarch to 2 parts water for a thicker sauce.
Remember: have everything pre-measured and ready to add, because once you
start stir-frying, you cannot stop.
Posted to EAT-L Digest 31 Dec 96
Recipe by: Homemade Good News (Vol 3 No 4)
From: Sean Coate <swcoate@PEGANET.COM>
Date: Thu, 2 Jan 1997 14:17:39 -0500
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