Stir-fried beef w/sweet-&-pungent radish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean beef |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Soy sauce (up to) |
| 12 | Radishes | |
| 2 | tablespoons | Oil |
| 1½ | tablespoon | Sugar |
| 2 | tablespoons | Vinegar (up to) |
| ½ | cup | Water |
Directions
1. Slice beef thin against the grain. Combine cornstarch and soy sauce. Add to beef and toss to coat. Slice (but do not peel) radishes.
2. Heat oil. Add beef and stir-fry until it loses its redness. Remove from pan.
3. Add to pan sugar, vinegar and water, and heat, stirring to dissolve sugar. Then return beef and stir-fry about 2 minutes more.
4. Add sliced radishes, stir-frying only to heat through. (If left in the pan too long, radishes will lose their color.) Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .