Pepper onion beef

Yield: 4 Servings

Measure 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




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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