Hunan beef

Yield: 4 Servings

Measure Ingredient
1 pounds Sirloin tip or flank steak
2 tablespoons Vegetable oil
½ cup Vegetable oil
1 \N Clove fresh garlic; minced
½ cup Canned baby corn
½ cup Canned straw mushrooms
1½ cup Frozen peas and carrots
1 tablespoon Cornstarch; dissolved in
¼ cup Cold water
2 tablespoons Soy sauce
1 tablespoon Sherry
½ teaspoon Salt
½ teaspoon Sugar
¼ teaspoon Baking soda
1 teaspoon Cornstarch
¼ cup Chicken broth
2 tablespoons Dark soy sauce
1 tablespoon Light soy sauce
1 tablespoon Sugar
½ teaspoon Salt
1 teaspoon Cider vinegar
2 teaspoons Hot pepper oil
½ teaspoon White pepper



Cut beef with the grain into 2 inch strips; then slice again the grain into thin slices. Split each baby corn into 2 pieces. If the straw mushrooms are too big, cut them into smaller pieces. Defrost the frozen peas and carrots.

Mix marinade and stir in beef. Cover and chill for at least 30 minutes. Add 2 tablespoons oil to marinade to separate pieces of beef. Mix seasoning sauce. Heat ½ cup oil in wok over high heat. Add beef and stir fry until beef changes color. Remove and drain. Reserve oil. Then heat 1 tablespoon of the reserved oil in the same wok over high heat. Add garlic; stir fry until garlic is slightly brown. Add baby corn, straw mushrooms, peas and carrots; stir fry 1 minute. Add seasoning sauce, stir constantly until sauce thickens. Return beef to wok and mix well. Serve hot. 4 servings.

Recipe by: rfoster@... (Robert Foster) Posted to MC-Recipe Digest V1 #797 by 4paws@... (Shermeyer-Gail) on Sep 22, 1997

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