CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Sichuan | Meats, Oriental | 4 | Servings |
INGREDIENTS
3/4 | lb | Boneless lean beef |
2 | t | Dark soy sauce |
2 | t | Rice wine or dry sherry |
1 | t | Finely chopped ginger root |
1 | t | Cornstarch |
1 | t | Sesame oil |
1/3 | c | Oil, preferably peanut |
2 | Dried red chiles | |
cut in half lengthwise | ||
1 | T | Coarsely chopped orange peel |
fresh -=OR=- | ||
2 | t | soaked and coarsely |
chopped | ||
dried citrus peel | ||
1/2 | t | Ground Sichuan peppercorns |
Roasted optional | ||
2 | t | Dark soy sauce |
1/4 | t | Salt |
1 | t | Sugar |
1/2 | t | Sesame oil |
INSTRUCTIONS
CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 571
Calories From Fat: 369
Total Fat: 40.8g
Cholesterol: 136.9mg
Sodium: 621.6mg
Potassium: 627.7mg
Carbohydrates: 5.2g
Fiber: 2.1g
Sugar: 1.8g
Protein: 44.2g