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Pepper onion beef
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| Artist: |
_ |
| Categories: |
Asian, Beef, Chinese, Ethnic, Onions |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Beef flank steak, sliced | | | -thin across the grain | | | MARINADE | | 1
| tbsp | Light soy sauce | | 1
| tbsp | Dry sherry | | 1/2
| tbsp | Freshly grated ginger | | | ADDITIONAL | | 4
| cup | Peanut oil for deep frying | | | FOR CHOWING | | 1
| tbsp | Peanut oil | | 2
| each | Cloves garlic, sliced thin | | 8
| each | Green onions, cut Chinese | | | -style | | 1
| pinch | MSG (opt) | | 1
| pinch | Sugar | | | Freshly ground black pepper | | | -to taste - USE LOTS |
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Procedures:
| 1 | Marinate the cut meat in the soy, wine and ginger. | | 2 | Mix well and let sit for 15 minutes. | | 3 | Drain the marinade well and separate the meat into individual pieces. | | 4 | In a wok of deep pan heat the oil for deep frying to 375 degrees. | | 5 | Add the meat all at once and stir a bit to separate. | | 6 | Remove after one minute and drain the meat in a colander. | | 7 | Heat the wok again and add the oil for chowing. | | 8 | Add the garlic and green onions and chow for just a moment. | | 9 | Add the drained meat and all remaining ingredients, using plenty of black pepper. | | 10 | Chow until the meat is hot, and serve. |
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