| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
| 1/4 |
c |
Oil |
| 1 |
ts |
Minced ginger root |
| 2 |
ts |
Minced garlic |
| 3 |
|
Scallions; cut 1 inch long (use stems) |
| 2 |
|
Dry red chili peppers finely ground (use seeds) |
| 1 |
tb |
Pale dry sherry |
| 1 |
tb |
Chinese red wine vinegar or cider vinegar |
| 1 |
ts |
MSG (optional) |
| 6 |
|
Water chestnuts coarsely chopped |
| 1 |
c |
Shredded bamboo shoots |
| 1/2 |
|
Green bell pepper thinly sliced |
| 1/2 |
c |
Water OR- clear chicken broth |
| 2 |
tb |
Cornstarch; mixed with |
| 1 |
tb |
Water; (to make paste) |
| 1 |
ts |
Sesame oil |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
MARINADE
Thinly slice steak against grain, and cut into matchstick size strips.
Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350 F. Add beef
mixture and stir to separate pieces. Blanch briskly until beef just loses
its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add ginger, garlic,
scallions and chili peppers. Stir-fry about 10 seconds. 4. Stir in sherry,
vinegar and -if desired- MSG. Cook untill it bubles gently. Add water
chestnuts, bamboo shoots and green bell pepper. Return beef mixture to wok
and blend all together. Pour in water or chicken broth. When it begins to
boil, stir in cornstarch mixture and continue stirring until sauce
thickens. Add sesame oil, mix well and serve.
Temperature(s): HOT Effort: AVERAGE Time: 04:00 Source: CHINA ROW Comments:
CANNERY ROW;MONTEREY Comments: WINE:ROBERT MONDAV NAPA GAMAY
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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