Twice-fried shredded beef
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Beef sirloin or flank steak |
| Marinade | ||
| 2 | tablespoons | Dry sherry |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Cornstarch |
| 1 | small | Carrot |
| 1 | Green bell pepper | |
| 2 | Ribs celery | |
| 1 | small | Onion |
| Sauce | ||
| 2 | tablespoons | Rice vinegar |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Sesame oil |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Chili oil |
| ½ | teaspoon | Cornstarch |
Directions
Trim and discard fat from beef. Cut beef across the grain into 1½-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 ½-inch matchstick pieces.
Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Set wok in a ring stand and add oil to a depth of 1 ½ to 2 inches.
Place over high heat until oil reaches about 375 degrees F. Add beef, half at a time, and deep fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside.
Cook remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed.
Tips: There should be just enough sauce to coat ingredients. It is easier to slice beef thinly if it is partially frozen.
From: Ron Allard Date: 06-29-95 (08:38) (164) Fido: Home Co