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CATEGORY CUISINE TAG YIELD
Meats, Eggs Chinese Meat 4 Servings

INGREDIENTS

Sweet-and-pungent sauce
1 lb Lean beef
1 Egg
2 T Flour
1/2 t Salt
1 ds Pepper
Oil for deep-frying

INSTRUCTIONS

Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent
Sauce" #1 or #2 or "Possible" or "Typical" Combinations recipes).
Remove fat and tendons from beef; then mince or grind. Form into
walnut-size balls. Beat egg lightly and blend with flour, salt and
pepper to a smooth batter. Dip beef balls in batter to coat.  Meanwhile
heat oil to smoking. Add beef balls a few at a time and  deep-fry until
golden. Drain on paper toweling. Reheat the  sweet-and-pungent sauce.
Stir in beef balls only to heat through.  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: 332
Calories From Fat: 228
Total Fat: 24.7g
Cholesterol: 131.6mg
Sodium: 386.8mg
Potassium: 317.8mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 22g


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