It disappeared before, trying again for Xou
Posted: August 28, 2002, 7:26 am
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,
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,