Deep-fried paper-wrapped beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef |
| 1 | Clove garlic | |
| 4 | tablespoons | Soy sauce |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Prepared mustard |
| 1 | dash | Pepper |
| 3 | drops | Sesame oil; more or less |
| Parchment or waxed paper | ||
| Oil for deep-frying | ||
Directions
1. Cut beef against the grain in slices ½ inch thick, then in rectangles 1 by 1-½ inches.
2. Mince garlic, and combine with soy sauce, sherry, sugar, salt, prepared mustard, pepper and sesame oil. Mix well, then add to beef and toss gently to coat. Let stand 1 hour, turning meat occasionally.
3. Drain well, discarding marinade. Then wrap beef in paper envelopes (see "HOW-TO SECTION"). Meanwhile, heat oil.
4. Add beef a few envelopes at a time, and deep-fry until done (about 5 minutes). Drain on paper toweling and serve beef hot in wrappers.
NOTE: The wrappers help hold in flavor and retain heat. To eat, the diner breaks the envelope open with chopsticks or fork and discards the paper.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .