| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | 4 | Servings | |
INGREDIENTS
| 2 | lb | Beef fillet steak |
| 3 | ts | Light brown sugar |
| 1/2 | c | Soy sauce |
| 6 | tb | Dry sherry |
| 2 | Cloves garlic — crushed | |
| 1 | ts | Ground ginger |
| Beansprout Salad—– | ||
| 1 | Head Chinese leaves | |
| 8 | oz | Bean sprouts |
| 1 | Red bell pepper — seeded | |
| And finely sl | ||
| 1/2 | bn | Spring onions — shredded |
| 6 | tb | Sunflower oil |
| 1 | tb | Wine vinegar |
INSTRUCTIONS
Cut steak into think strips 1/2" wide and 4" long. Put 1 teaspoon of sugar and 2 tablespoons of soy sauce into a bowl and set aside. In a large bowl combine remaining sugar and soy sauce sherry garlic and ginger. Add strips of meat and leave to marinate for 1 hour. Weave the strips of meat onto 20-24 bamboo skewer ready for cooking in the hot oil. To prepare the sald shred the Chinese leaves and put into a bowl with beansprouts pepper (capsicum) and spring onions. Add oil to reserved sugar and soy sauce then whisk in vinegar and pour over salas. Toss lightly together. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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