Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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 ts Chinese brown peppercorns
-(optional) (szechuan
-peppercorns)
1/4 c Frying oil

------------------------SEASONING A-----------------------------
1/4 ts Salt
1/4 ts MSG; (optional)
1 tb Dark soy sauce
1 tb Spring onion (scallion)
-finely chopped
1 ts Grated fresh ginger
2 ts Cornstarch
1 tb Frying oil

------------------------SEASONING B-----------------------------
1 tb Light soy sauce
2 ts Dark soy sauce
2 ts Sesame oil

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

Browse by categories