| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Steak |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef tenderloin slice 1/4" thick |
| 4 |
tb |
Ginger; minced |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Hoisin sauce |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Szechuan pepper ground |
|
|
Peanut oil |
| 1 |
c |
Green pepper; in bite size pieces |
| 1 |
c |
Red pepper; in bite size pieces |
INSTRUCTIONS
1. Mix ginger, soy sauce, hoisin sauce, worcestershire sauce and szechuan
pepper. Pour over beef.
2. Marinate in for 3 hours at room temperature or overnight in the
refrigerator.
3. Heat wok. Add peanut oil and beef medallions, stir fry 3-4 minutes until
lightly browned.
4. 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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