Beef with Snow Peas
2/3 lb beef flank steak
Marinade:
1 tablespoon rice wine or dry sherry
1/2 teaspoon minced fresh ginger root
2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon baking soda
2 tablespoons vegetable oil
Seasoning sauce:
1/4 cup chicken broth
1/2 teaspoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1/4 teaspoon sugar
1/4 teaspoon salt
1 teaspoon sesame oil
1/2 lb fresh snow peas
2 cups boiling water
2 cups cold water
1 cup vegetable oil
1 clove garlic, crushed
1/4 teaspoon salt
Use cleaver to slice beef across the grain and at an angle into thin strips. Cut strips 2 inches long. Combine marinade ingredients in a medium bowl. Add beef strips, mix well. Let stand 30 minutes. Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside. To blanch snow peas, plunge them into 2 cups boiling water 10 seconds, then into 2 cups cold water; drain well. Heat oil in wok over medium heat about 2 minutes. Stir-fry beef until lightly browned. Remove beef with a slotted spoon, draining well over wok; set aside. Remove oil from wok except 2 tablespoons. Heal oil remaining in wok over high heat 30 seconds. Stir-fry garlic 10 seconds. Add blanched snow peas and salt. Stir-fry 10 seconds. Remove from wok with slotted spoon and arrange on a platter. Reduce heat to medium. Add 2 tablespoons oil and seasoning sauce to oil left in wok. Stir-fry until sauce thickens slightly. Add cooked beef. Mix well with sauce and spoon over snow peas. Serve hot. Makes 4 servings.
Mongolian Beef
2/3 lb. flank steak
Marinade
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 teaspoon sesame oil
4 cups oil for deep frying
1 oz rice noodles
1 tablespoon hoisin sauce
1 tablespoon hot bean sauce
1 teaspoon cornstarch
1/2 cup water
8-10 green onions, chopped in 1 1/2 inch lengths
Use a cleaver to slice beef across grain and at an angle into thin strips. Combine marinade ingredients in a medium bowl. Add beef strips, mix well. Let stand for at least 1 hour. Heat oil in a wok over high heat to 350 F. Gently loosen roll of rice noodles with your fingers and break into 2 portions. Carefully lower half the noodles into hot oil with a slotted metal spoon or in a large strainer and press under oil 2 seconds. Immediately remove puffed noodles from wok with slotted spoon or strainer, set aside to cool. Repeat with remaining half rice noodle roll. Break cooled noodles into 2-inch lengths and arrange on a platter. Remove oil from wok except 5 tablespoons. Heat oil remaining in wok over high heat for 30 seconds. Stir-fry marinaded beef until very lightly browned. Remove with slotted spoon; set aside. Remove all but 2 tablespoons oil from wok. Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to a boil over medium heat. Add green onions and cooked beef. Stir-fry 30 seconds. Spoon over noodles. Makes 4-6 servings.
Hugs,
It disappeared before, trying again for Xou
Moderator: TheMachine
It disappeared before, trying again for Xou
Drisanna Haelan
High Priestess of Brell
Cestus Dei
Healer of Bodies and Souls
High Priestess of Brell
Cestus Dei
Healer of Bodies and Souls
