| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | T | Cornstarch |
| 2 | T | Soy sauce |
| 10 | up to | |
| 12 | Radishes | |
| 2 | T | Oil |
| 1 1/2 | T | Sugar |
| 2 | T | Vinegar |
| 1/4 | up to | |
| 1/2 | c | Water |
INSTRUCTIONS
Slice beef thin against the grain. Combine cornstarch and soy sauce. Add to beef and toss to coat. Slice (but do not peel) radishes. Heat oil. Add beef and stir-fry until it loses its redness. Remove from pan. Add to pan sugar, vinegar and water, and heat, stirring to dissolve sugar. Then return beef and stir-fry about 2 minutes more. Add sliced radishes, stir-frying only to heat through. (If left in the pan too long, radishes will lose their color.) Serve at once. 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: 349
Calories From Fat: 201
Total Fat: 22g
Cholesterol: 42.5mg
Sodium: 5894.4mg
Potassium: 981.9mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: 4.9g
Protein: 27.6g