| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Meats | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Beef tenderloin |
| 1 | ts | Sugar |
| 1/2 | tb | Soy sauce |
| 1/2 | ts | Baking soda |
| 2 | ts | Cornstarch |
| 1 | tb | ;Water, cold |
| 1 | tb | Oil |
| 1 | lb | Broccoli |
| 15 | Scallion; piece (1/2" long) | |
| 15 | Ginger; piece | |
| 1/2 | tb | Soy sauce |
| 2 | tb | Oyster sauce |
| 1/2 | tb | Wine |
| 1 | ts | Sugar |
| 1/2 | ts | Cornstarch |
| 2 | c | Oil |
INSTRUCTIONS
MARINADE SEASONING SAUCE Slice the beef across the grain into 1 inch slices. Place in a bowl. Add the sugar, soy sauce, baking soda, cornstarch and cold water. Mix well. Then add 1 T of oil and marinate for half an hour at least. In a small bowl, mix the soysauce, oyster sauce, wine, sugar, and corn- starch to prepare seasoning sauce. Cut the broccoli into 1 inch long pieces. Remove the stems. Boil it in boiling water for 30 seconds. Remove and plunge into the cold water. Then drain and dry. Heat the oil in a frying pan about 300 degrees F. Stir fry the beef or about 10 seconds until it is done. Remove the beef and drain the oil from the pan. Heat another 3 T of oil in the same pan to fry the scallion and ginger for a few seconds. Add the broccoli. Stir fry. After 10 seconds, add the beef and seasoning sauce. Stir quickly over high heat until mixed. Remove to a platter and serve hot. : Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei : Printed by Chiu-Yu Printing Co, Ltd (1974) : per Stephen Ceideburg Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 06 AUG 95 233656 ~0600
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”