| 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
A Message from our Provider:
“Rainbows – a gift from God”