| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Chinese, Beef |
4 |
Servings |
INGREDIENTS
|
|
– Pam Coombes RNCM95A |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Or 2 green peppers; cut into 1/8 inch strips |
| 1 |
|
Or 2 carrots; finely shreded into 1/8 in matchsticks |
| 1 |
|
Scallion, quartrd lenthwise then in 3 inch long strips |
| 1 |
lb |
Beef (round or chuck) cut |
|
|
Into fine slivers or strips |
|
|
1/8 inch by 2 inches long. |
|
|
(works best if meat is |
|
|
Frozen first) |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Hoisin sauce |
| 1 |
tb |
Black bean sauce |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
|
To 1/2 ts chili paste |
INSTRUCTIONS
MM:MK VMXV03A
Heat oil in the wok and stir-fry the green peppers, carrots, and
scallion for 1 to 2 mins; Push aside. Stir-fry the slivers of beef
for 1 to 2 mins; and recombine the vegetables. Add the remaining
ingredients. Stir and heat throughly. Serve at once with rice.
Serves:4
Posted to MC-Recipe Digest V1 #218
Date: Sun, 15 Sep 1996 20:01:25 +0000
From: Cheryl Gimenez <clgimenez@earthlink.net>
A Message from our Provider:
“To ignore our Creator is the height of selfishness”