| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Chinese |
Chinese, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Full cut round steak, |
|
|
Partially frozen |
| 8 |
|
Dried hot red pepper pieces, |
|
|
Cayenne or Japanese |
| 1 |
tb |
Dry vermouth |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
md |
Onion, sliced thinly |
| 1 |
md |
Green pepper, sliced thinly |
| 2 |
tb |
Soy sauce |
| 1/4 |
c |
Water |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Chili paste with garlic |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Worcestershire sauce |
| 2 |
tb |
Dry vermouth |
| 2 |
ts |
Toasted sesame seeds |
| 4 |
tb |
Peanut or vegetable oil |
| 3 |
c |
Cooked rice |
| 3 |
|
Green onions, chopped |
| 1/2 |
c |
Beer nuts |
INSTRUCTIONS
MARINADE
SAUCE
GARNISH
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
A Message from our Provider:
“Times change, God doesn’t.”