Stir-fried hot beef shreds
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean beef |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sherry |
| ½ | cup | Carrots |
| 1 | cup | Celery |
| 2 | tablespoons | Fresh ginger root |
| 1½ | tablespoon | Oil |
| 1½ | tablespoon | Oil (up to) |
| 1 | teaspoon | Hot pepper flakes |
| ½ | teaspoon | Salt |
Directions
1. Shred beef. Add soy sauce and sherry and toss.
2. Peel and shred carrots. Shred celery and ginger root.
3. Heat oil. Add beef and stir-fry until it begins to brown. Remove fron pan.
4. Heat remaining oil. Add shredded ginger root and stir-fry a few times.
Add hot pepper flakes and stir-fry a few times. Add carrots and stir-fry ½ minute. Add celery and stir-fry ½ minute more.
5. Add salt. Return beef and stir-fry only to reheat. Serve at once.
NOTE: The vegetables in this dish should be quite crisp.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .