Szechaun Pepper Steak (hua Jiu Ngau Yuk)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Steak | 1 | Servings |
INGREDIENTS
| 2 | lb | Beef tenderloin slice 1/4" |
| thick | ||
| 4 | T | Ginger, minced |
| 3 | T | Soy sauce |
| 3 | T | Hoisin sauce |
| 2 | T | Worcestershire sauce |
| 2 | T | Szechuan pepper ground |
| Peanut oil | ||
| 1 | c | Green pepper, in bite size |
| pieces | ||
| 1 | c | Red pepper, in bite size |
| pieces |
INSTRUCTIONS
Mix ginger, soy sauce, hoisin sauce, worcestershire sauce and szechuan pepper. Pour over beef. Marinate in for 3 hours at room temperature or overnight in the refrigerator. Heat wok. Add peanut oil and beef medallions, stir fry 3-4 minutes until lightly browned. Add peppers, stir fry 1 minute. Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@geocities.com> on Nov 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 861
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 1.4mg
Sodium: 2787.4mg
Potassium: 523.8mg
Carbohydrates: 207g
Fiber: 2.4g
Sugar: 119.6g
Protein: 4.5g