Fan chieh nius ruh
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sirloin steak |
| Marinade (see recipe): Marinade and Seasoning Sauce B1 | ||
| 1 | Green pepper | |
| 1 | large | Onion |
| ½ | pounds | Tomatoes, peeled |
| 4 | tablespoons | Peanut oil |
| 2 | tablespoons | Soy sauce |
| ½ | tablespoon | Dry sherry |
| ½ | teaspoon | Salt |
| ⅓ | cup | Water or chicken broth |
| 1 | tablespoon | Cornstarch; dissolved in... |
| 2 | tablespoons | Cold water |
Directions
Slice meat against the grain ¼" thin, and cut into 1" by 2" strips. Add beef to Marinade and toss to coat. Cover and marinate for 1 hour in refrigerator. Cut green pepper and onion into 1" chunks; cut tomatoes into wedges and remove seeds. Heat oil in wok or skillet over high heat until very hot. Add meat; stir-fry for 1 minute. Remove and set aside -- don't overcook meat.
Heat remaining oil in wok or skillet over high heat. Add green pepper and onion and stir-fry for 1 minute. Blend in soy sauce, sherry, salt, and broth or water; cook for 2 minutes. Add tomato wedges, and meat and mix well. Stir in dissolved cornstarch; cook, stirring constantly until thickened. Serve at once.
Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini