1 lb Beef flank steak, sliced thin across the grain
MARINADE
1 tbsp Light soy sauce
1 tbsp Dry sherry
1/2 tsp Freshly grated ginger
ADDITIONAL
4 cup Peanut oil for deep frying
FOR CHOWING
1 tbsp Peanut oil
2 Cloves garlic, sliced thin
8 Green onions, cut Chinese style
1 pinch MSG (opt)
1 pinch Sugar
Freshly ground black pepper to taste - USE LOTS
|
|
Marinate the cut meat in the soy, wine and ginger. Mix well and let sit for 15 minutes. Drain the marinade well and separate the meat into individual pieces. In a wok of deep pan heat the oil for deep frying to 375 degrees. Add the meat all at once and stir a bit to separate. Remove after one minute and drain the meat in a colander. Heat the wok again and add the oil for chowing. Add the garlic and green onions and chow for just a moment. Add the drained meat and all remaining ingredients, using plenty of black pepper. Chow until the meat is hot, and serve.
|
|
