| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Beef, Chinese | 4 | Servings |
INGREDIENTS
| 1 | lb | Full cut round steak |
| Partially frozen | ||
| 8 | Dried hot red pepper pieces | |
| Cayenne or Japanese | ||
| 1 | T | Dry vermouth |
| 2 | T | Soy sauce |
| 1 1/2 | T | Cornstarch |
| 1 | Onion, sliced thinly | |
| 1 | Green pepper, sliced thinly | |
| 2 | T | Soy sauce |
| 1/4 | c | Water |
| 1 1/2 | T | Cornstarch |
| 1 | T | Chili paste with garlic |
| 1 | T | Brown sugar |
| 1 | t | Worcestershire sauce |
| 2 | T | Dry vermouth |
| 2 | t | Toasted sesame seeds |
| 4 | T | Peanut or vegetable oil |
| 3 | c | Cooked rice |
| 3 | Green onions, chopped | |
| 1/2 | c | Beer nuts |
INSTRUCTIONS
Slice beef thin across grain.Mix marinade:add beef slices.Let stand at room temperature 20 minutes.Mix sauce ingredients in small bowl;set aside.Cut ends off hot red peppers;shake out seeds.Chop skins into small pieces. Heat large non-stick skillet over high heat.Add 2 tbsp. oil;swirl to coat pan.Add chopped hot red peppers;stir until pepper skins turn black.Remove blackened skins from oil.Add beef and marinade to hot oil.Stir-fry beef until beef loses red color and is browned and has a satiny sheen.Remove from pan into large bowl. Add 1 tbsp. oil to skillet and add onion.Stir-fry 1 to 1 1/2 minutes. Onion should be crisp-tender.Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green pepper until bright green color,about 1 minute.Reduce heat to medium.Add beef-onion mixture from bowl along with sauce mixture;cook until sauce is thickened,about 3 minutes.Remove to serving bowl.Sprinkle with chopped onion and beer nuts.Serve immediately with rice.Makes 4 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 6
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 575.3mg
Potassium: 2062.6mg
Carbohydrates: 108.7g
Fiber: 7.6g
Sugar: 18g
Protein: 4.7g