| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Soy sauce (up to) |
| 12 |
|
Radishes |
| 2 |
tb |
Oil |
| 1 1/2 |
tb |
Sugar |
| 2 |
tb |
Vinegar (up to) |
| 1/2 |
c |
Water |
INSTRUCTIONS
1. Slice beef thin against the grain. Combine cornstarch and soy sauce. Add
to beef and toss to coat. Slice (but do not peel) radishes.
2. Heat oil. Add beef and stir-fry until it loses its redness. Remove from
pan.
3. Add to pan sugar, vinegar and water, and heat, stirring to dissolve
sugar. Then return beef and stir-fry about 2 minutes more.
4. 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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