| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Fondues, Steak, Parties, To post | 4 | Servings |
INGREDIENTS
| 2 | lb | Fillet steak |
| 3 | ts | Light soft brown sugar |
| 1/2 | c | Soy sauce |
| 6 | tb | Dry sherry |
| 2 | Cloves garlic; crushed | |
| 1 | ts | Ground ginger |
| 1 | sm | Head chinese leaves |
| 8 | oz | Fresh beansprouts |
| 1 | Red pepper; seeded and finely sliced | |
| 3 | Green onions; chopped | |
| 6 | tb | Sunflower oil |
| 1 | tb | Wine vinegar |
INSTRUCTIONS
BEANSPROUT SALAD 1. Cut steak into think strips 1/2" wide and 4" long. 2. Put 1 teaspoon of sugar and 2 tablespoons of soy sauce into a bowl and set aside. 3. In a large bowl combine remaining sugar and soy sauce sherry garlic and ginger. Add strips of meat and leave to marinate for one hour. 4. Weave the strips of meat onto 20-24 bamboo skewers ready for cooking in the hot oil. 5. Shred the Chinese leaves and put into a bowl with beansprouts, red pepper, and green onions. 6. Add oil to reserved sugar and soy sauce then whisk in vinegar and pour over salad. Toss lightly together. Formatted and Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 173 by RecipeLu <recipelu@geocities.com> on Oct 28, 1997
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