Recipes for October > Amazon.com Best sellers: The most popular items on Amazon >
|
|  | Hunan Beef
1 pound of flank steak
1 tablespoon of cornstarch
1 egg white
2 tablespoons of dry sherry
1 tablespoon of soy sauce
1 tablespoon of water
2 teaspoons of chili paste with garlic (Szechuan paste)*
1/2 teaspoon of sugar
1/4 teaspoon of sesame oil, optional
1/4 teaspoon of minced garlic
2 teaspoons of cornstarch
2 cups of peanut oil
1 bunch watercress or parsley stems, trimmed
1 tablespoon of dry sherry
Hot cooked white rice
Cut steak lengthwise into 2 1/2 inch strips. Then cut across the grain into thin slices. Place the meat in a bowl and add 1 tablespoon cornstarch and egg white. Blend well and set aside.
Combine 2 tablespoons of sherry, soy sauce, water, chili paste with garlic, sugar, sesame oil, if desired garlic and 2 teaspoons of cornstarch.
Heat peanut oil in wok to 375ºF. Have ready a large strainer with a bowl underneath. Add beef slices to hot oil, stirring until cooked, about 1 minute. Pour oil and beef slices into strainer.
Return drained beef to wok over high heat. Add sherry mixture and stir fry 30 seconds, remove meat.
Heat 2 teaspoons of the strained oil in wok over high heat. Add watercress and 1 tablespoon of sherry and stir fry about 45 seconds. Garnish beef with watercress. Serve with rice.
Szechuan paste substitution: Blend 1 tablespoon of ketchup, 1/4 teaspoon of hot pepper sauce, 2 teaspoons of chili powder, 1 clove garlic, crushed.
Makes 4 servings |
|
| |
|
Basic-Recipes.com
|