Sliced Beef W/orange Peel & Chilli Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-C.SVITEK [cathy],
10 ounce: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
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