deep-fried paper-wrapped beef

Categories
Meat
Yield
4 Servings
MeasureIngredient
1 pounds Lean beef
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

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, .

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