| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean beef |
| 2 |
|
Scallion stalks |
| 1 |
|
Clove garlic |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 2 |
tb |
Oil |
| 1 |
ts |
Vinegar |
| 3 |
dr |
Sesame oil; more or less |
INSTRUCTIONS
1. Slice beef thin against the grain. Mince scallions and crush garlic.
2. Combine scallions with soy sauce and sherry. Add to beef and let stand
30 minutes, turning occasionally. Drain, discarding marinade.
3. 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.
4. 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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