Stir-fried beef and chinese turnips
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean beef |
| ½ | teaspoon | Cornstarch |
| ¼ | teaspoon | Sugar |
| ½ | teaspoon | Soy sauce |
| 1 | pounds | Chinese turnips |
| ½ | cup | Scallion stalks (up to) |
| 2 | Cloves garlic | |
| 1½ | tablespoon | Oil |
| 1½ | tablespoon | Oil |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Brown bean sauce |
| ½ | teaspoon | Soy sauce |
| ½ | cup | Stock |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
Directions
1. Slice beef thin against the grain. Combine cornstarch, sugar and soy sauce. Add to beef and toss to coat.
2. Peel Chinese turnips; cut in ¼-inch slices, then in 1-½ inch squares, and parboil. Cut scallion stalks in 1-inch lengths. Crush garlic.
3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan.
4. Heat remaining oil. Add garlic and brown lightly. Add turnips and stir-fry to coat with oil. Then add salt, brown bean sauce, and remaining soy sauce. Stir-fry ½ minute more.
5. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend cornstarch and cold water to a paste.
6. Return beef, add scallions, and stir-fry 1 minute. Then stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .