Recipe - Crisp Bread And Butter Pickles

1 pound Beef steak

MARINADE
1 tablespoon Light soy sauce
2 teaspoon Rice wine
1 teaspoon Sesame oil
One half teaspoon Salt
3 tablespoon Cornstarch
1 tablespoon Allpurpose flour
2 cup Peanut oil

SAUCE
1 One half tablespoon Peanut oil
5 Dried chiles; halved
3 tablespoon Garlic, finely cut or sliced up
1 teaspoon Salt
3 tablespoon Sugar
One half cup Water
1 teaspoon Cornstarch; mixed with
1 teaspoon Water

PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to
the touch. Cut it into slices against the grain, then finely shred the
slices. Combine the meat with the marinade and mix very well. Soak the
dried chiles in warm water. When they are soft and pliable, cut them in
half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil
and when it is very hot and almost smoking, deepfry the beef in 2 batches.
Remove with a slotted spoon and drain the meat in a colander. Heat a small
saucepan and when it is hot, add the 1 One half tablespoons oil, garlic and
chilies and stirfry for 20 seconds. Then add the rest of the sauce
ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok
until it is very hot. Deepfry the beef again until it is very crisp, about
1 minute. Remove the beef with a slotted spoon, drain on paper towels and
place on a warm platter. Gently toss the beef with the sauce and serve
immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini