| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Chinese5 |
4 |
servings |
INGREDIENTS
| 4 |
|
EGGS Salt |
| 4 |
oz |
Cornflour |
| 1 |
lb |
Top beef; cut into |
|
|
Strips |
| 2 |
|
Green onions; cut into 1 in. |
| 2 |
|
Chilies — shredded |
| 3 |
|
Garlic cloves — crushed |
| 6 |
|
Teaspoons Sugar |
| 2 |
|
Tablespoons Soy sauce |
| 4 |
|
Tablespoons Wine vinegar |
INSTRUCTIONS
Mix together the eggs, salt and cornflour and toss the beef in this until
well coated. Heat the oil in a wok to 350 degrees, or until a cube of bread
browns in 30 seconds, and stir-fry the beef for 1 1/2 minutes. Remove and
drain on paper towels. Reheat the oil and deep-fry the carrots for 1 1/2
minutes. Remove and drain on paper towels. Pour off most of the oil,
leaving about 1 1/2 tbsp. in the bottom of the work. Reheat, then add the
green onions, chilies and garlic. Stir-fry together for about 3 seconds
over the heat then add the sugar, soy sauce and vinegar. Return the meat
and carrots to the sauce. Toss over the heat and serve.
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