| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 1 | Onion | |
| 1 | up to | |
| 2 | Fresh ginger root | |
| 1/2 | c | Stock |
| 1 | t | Sugar |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | T | Oil |
| 1 | up to | |
| 2 | T | Curry powder |
| 1 | T | Sherry |
INSTRUCTIONS
Slice beef thin against the grain. Slice onion thin. Mince ginger root. In one cup, combine stock and sugar. In another, blend cornstarch and cold water to a paste. Heat oil. Add onion and stir-fry until translucent (do not brown). Add curry and ginger root and stir-fry a few times more until curry smells pungent. Add beef and stir-fry until it loses its redness (about 2 minutes). Stir in sherry until it evaporates (about 1 minute). Then stir in stock mixture and heat quickly. Cook, covered, 1 to 2 minutes over medium heat. Stir in cornstarch paste to thicken. 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: 295
Calories From Fat: 189
Total Fat: 20.8g
Cholesterol: 44.4mg
Sodium: 1375.5mg
Potassium: 452.6mg
Carbohydrates: 10.9g
Fiber: 1.7g
Sugar: 3.4g
Protein: 15g