Beef W/red & Green Peppers Chinese Style Recipe
Yield: 4 servings.Recipe by luhu.jp
Ingredients:
2 medium: red bell peppers,
2 medium: green bell peppers,
1 lb: lean, tender beef, like,
1 fillet: of beef or fl. steak,
2 tablespoon: corn starch,
2 tablespoon: dark soy sauce,
1/4 teaspoon: red hot pepper flakes,
1 cup: corn or vegetable oil,
1 cup: coarsely chopped scallions,
1 teaspoon: chopped garlic,
1 teaspoon: sugar or honey,
2 tablespoon: dry sherry,
2 tablespoon: chicken broth,
1: salt to taste (optional),
Directions:
Core and remove the seeds from the red and green peppers. Cut peppers into
thin strips, about 1.1/2 inches long. Slice the meat across the grain into
thin strips 1.1/2 to 2 inches long. Place in a bowl and add the
cornstarch, soy sauce and pepper flakes and 2 Tablespoons of the oil. (The
oil keeps the meat from sticking together while cooking) Blend well, and
let stand 15 minutes.
Heat the remaining oil in a wok or skillet large enough to hold the
ingredients. When the oil is very hot add the meat and cook, stirring
about 30 seconds, until separated. Drain the meat in a sieve over a bowl
to catch the drippings and reserve the oil. Wipe out the wok and return 2
Tablespoons of the oil to it. Heat the oil and add the peppers, scallions
and garlic. Cook over high heat until crisp and tender about 1 minute. Add
the sugar, wine, chicken broth, and salt if desired. Add the beef and cook
quickly, stirring, until just heated through. Serve immediately.
From 60 Minute Gourmet, Pierre Franey - column in newspaper
Yield: 4 servings.
Source from luhu.jp
thin strips, about 1.1/2 inches long. Slice the meat across the grain into
thin strips 1.1/2 to 2 inches long. Place in a bowl and add the
cornstarch, soy sauce and pepper flakes and 2 Tablespoons of the oil. (The
oil keeps the meat from sticking together while cooking) Blend well, and
let stand 15 minutes.
Heat the remaining oil in a wok or skillet large enough to hold the
ingredients. When the oil is very hot add the meat and cook, stirring
about 30 seconds, until separated. Drain the meat in a sieve over a bowl
to catch the drippings and reserve the oil. Wipe out the wok and return 2
Tablespoons of the oil to it. Heat the oil and add the peppers, scallions
and garlic. Cook over high heat until crisp and tender about 1 minute. Add
the sugar, wine, chicken broth, and salt if desired. Add the beef and cook
quickly, stirring, until just heated through. Serve immediately.
From 60 Minute Gourmet, Pierre Franey - column in newspaper
Yield: 4 servings.
Source from luhu.jp