Spicy beef and plum sauce

1 Servings

Ingredients

Quantity Ingredient
2 pounds Boneless sirloin steak
3 tablespoons Sesame oil
2 tablespoons Dry sherry (NOT cooking sherry - If you wouldn't drink it, don't cook with it!)
½ cup Tamari (Soy Sauce may be substituted)
2 tablespoons Cornstarch
2 tablespoons Brown sugar
1 teaspoon Crushed red pepper (up to 2)
1 cup Chopped scallions
1 cup Vegetable oil
¾ cup Plum sauce (Available in Oriental section of supermarket)
½ cup Red wine vinegar
2 Cloves garlic, pressed
½ cup Sugar
Lettuce and tomato for garnish

Directions

PLUM SAUCE

This recipe was originally printed in YANKEE Magazine.

Cut the beef into ⅛" strips (this is easier if meat is partially frozen).

Mix 1 Tblsp of the sesame oil with the sherry, tamari, cornstarch, brown sugar and red pepper. Pour this over the meat and refrigeratore for 30 minutes, or more.

Drain and discard marinade.

In a wok or large skillet, saute the scallions over high heat in 1 Tblsp of the sesame oil. Leave the heat high and stir-fry half the meat; add the third Tblsp of oil and stir-fry the rest of the meat. Put cooked meat and scallions in a large bowl. Blend the plum sauce ingredients and pour over the beef.* Place the mixture on a platter or in a shallow serving bowl, and garnish with lettuce and tomatoes. On the remote chance that there are leftovers, stuff them into pita pockets.

* I usually heat the sauce before pouring it on the meat. Posted to Recipe Archive - 16 Mar 97 by ted by: pmakolon@... on Mar 16, 9

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