Pepper onion beef
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef flank steak, sliced thin across the grain |
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Dry sherry |
| ½ | teaspoon | Freshly grated ginger |
| 4 | cups | Peanut oil for deep frying |
| 1 | tablespoon | Peanut oil |
| 2 | eaches | Cloves garlic, sliced thin |
| 8 | eaches | Green onions, cut Chinese style |
| 1 | pinch | MSG (opt) |
| 1 | pinch | Sugar |
| Freshly ground black pepper to taste - USE LOTS | ||
MARINADE
ADDITIONAL
FOR CHOWING
Marinate the cut meat in the soy, wine and ginger. Mix well and let sit for 15 minutes. Drain the marinade well and separate the meat into individual pieces. In a wok of deep pan heat the oil for deep frying to 375 degrees. Add the meat all at once and stir a bit to separate. Remove after one minute and drain the meat in a colander.
Heat the wok again and add the oil for chowing. Add the garlic and green onions and chow for just a moment. Add the drained meat and all remaining ingredients, using plenty of black pepper. Chow until the meat is hot, and serve.
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