| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Beef, Thai |
4 |
Servings |
INGREDIENTS
| 255 |
g |
Beef, thinly sliced |
| 1 |
ts |
Thin soy sauce |
| 1 |
ts |
Cooking wine |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Minced garlic |
| 1/4 |
c |
Onion, cut into pieces |
| 1/4 |
c |
Red bell pepper, cut into pieces |
| 1/4 |
c |
Green bell pepper, cut into pieces |
| 1/4 |
c |
Straw mushrooms, cut into pieces |
| 3/4 |
tb |
Thin soy sauce |
| 3/4 |
tb |
Oyster sauce |
| 1 |
ts |
Sweet soy sauce |
| 1/4 |
c |
Green onions, cut in 1" pieces |
| 1/4 |
c |
Beef stock |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Marinate beef with 1 teaspoon thin soy sauce, wine and 1 teaspoon of
cornstarch.
2. Heat 2 T oil and stir-fry garlic until fragrent. Add beef and stir-fry
briefly.
3. Add onion, red and green peppers and mushrooms, then 3/4 T of thin soy
sauce, oyster sauce and sweet soy sauce. Stir to mix.
4. Thicken with beefstock, remaining cornstarch and add green onions.
Recipe by: Joe Sweeney (sweeney@asiaonline.net)
Posted to MC-Recipe Digest V1 #469 by "jsweeney@asiaonline.net"
<sweeney@asiaonline.net> on Feb 3, 1997.
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