Twice-fried shredded beef

4 servings

Ingredients

Quantity Ingredient
¾ pounds Beef sirloin or flank steak
Marinade
2 tablespoons Dry sherry
2 tablespoons Soy sauce
1 teaspoon Sugar
1 teaspoon Cornstarch
1 small Carrot
1 Green bell pepper
2 Ribs celery
1 small Onion
Sauce
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
2 teaspoons Sesame oil
1 teaspoon Sugar
½ teaspoon Chili oil
½ teaspoon Cornstarch

Directions

Trim and discard fat from beef. Cut beef across the grain into 1½-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes.

Cut carrot, bell pepper, and celery into 1 ½-inch matchstick pieces.

Thinly slice onion. Set vegetables aside separately.

Combine sauce ingredients in a small bowl and set aside.

Set wok in a ring stand and add oil to a depth of 1 ½ to 2 inches.

Place over high heat until oil reaches about 375 degrees F. Add beef, half at a time, and deep fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside.

Cook remaining beef.

Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed.

Tips: There should be just enough sauce to coat ingredients. It is easier to slice beef thinly if it is partially frozen.

From: Ron Allard Date: 06-29-95 (08:38) (164) Fido: Home Co

Related recipes