Shredded beef with sesame seeds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | New York strip steak -- |
| (Boneless) | ||
| 1 | Egg white | |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cornstarch |
| ⅔ | cup | Oil -- preferably peanut |
| 1 | tablespoon | White sesame seeds -- |
| (untoasted) | ||
| 1 | teaspoon | Dark soy sauce |
| 1 | teaspoon | Chinese black rice vinegar |
| =OR=- cider vingega | ||
| ½ | teaspoon | Sesame oil |
| 1 | teaspoon | Sugar |
| 2 | teaspoons | Rice wine or dry sherry |
| ½ | teaspoon | Roasted Sichuan peppercorns |
| (optional) | ||
| 2 | teaspoons | Finely chopped scallions |
Directions
SAUCE
CUT THE STEAK INTO FINE SHREDS 3 inches long. Combine them with the egg white, salt and cornstarch, and chill for about 20 minutes. Heat the oil in a wok or large skillet until itis moderately hot. Add the beef mixture and stir-fry it quickly in the oil t Add the sauce ingredients and bring to a boil. Return the cooked beef to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let it cool and serve at room temperature.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :