-C.SVITEK [cathy]
10 oz Lean beef steak (rump or fillet/tenderloin)
2 Dried red chilli peppers, cut in quarters
3 Pieces dried orange peel
1 tsp Chinese brown peppercorns (optional) (szechuan peppercorns)
1/4 cup Frying oil
SEASONING A
1/4 tsp Salt
1/4 tsp MSG, (optional)
1 tbsp Dark soy sauce
1 tbsp Spring onion (scallion) finely chopped
1 tsp Grated fresh ginger
2 tsp Cornstarch
1 tbsp Frying oil
SEASONING B
1 tbsp Light soy sauce
2 tsp Dark soy sauce
2 tsp Sesame oil
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Partially freeze the beef to cut into paper-thin slices across the grain, then cut into strips about 1-2/3" by 1". Place in a dish and rub on the seasoning A ingredients. Leave for 20 minutes.
Heat the frying oil and fry the peppers, orange peel, and peppercorns for about 3 minutes, until dark brown. Remove and set aside. Reheat the wok and add the beef. Stir-fry on high heat until the meat is crisp on the edges, then return the fried ingredients and add the seasoning B ingredients. Stir briefly on high heat, then transfer to a warmed serving plate.
If preferred, the beef may be deep-fried in fairly hot oil until quite crisp, then stir-fried with the seasoning B and other fried ingredients.
From: The Complete Chinese Cookbook by Jacki Passmore & Daniel P. Reid
Posted on Genie C06 T03 M317 by D.PERLMAN [Danny] on Mar/07/92
Posted on GEnie, August, 1993; Formatted by Elaine Radis; PRODIGY, BGMB90B; GEnie, E.RADIS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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