| 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”