| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef |
| 2 | Scallion stalks | |
| 1 | Clove garlic | |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 2 | T | Oil |
| 1 | t | Vinegar |
| 3 | Sesame oil, more or less |
INSTRUCTIONS
Slice beef thin against the grain. Mince scallions and crush garlic. Combine scallions with soy sauce and sherry. Add to beef and let stand 30 minutes, turning occasionally. Drain, discarding marinade. Heat oil. Add garlic and stir-fry a few times. Add beef and stir-fry until it loses its redness. Sprinkle with vinegar and sesame oil and stir-fry to blend in. Reduce heat to low and cook, covered, 2 minutes. Serve at once. VARIATION: For the beef, substitute tender fillet of lamb. 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: 230
Calories From Fat: 171
Total Fat: 18.7g
Cholesterol: 42.5mg
Sodium: 307.7mg
Potassium: 194mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 10.7g