Recipe - Crispy Beef

Three fourths pound Beef flank steak
3 tablespoon Soy sauce
2 tablespoon Red wine
1 teaspoon Sesame oil
1 sl Ginger root; minced
1 Egg; lightly beaten
3 tablespoon Cornstarch
3 tablespoon Allpurpose flour
1 teaspoon Baking powder
2 cup Peanut oil
2 tablespoon Toasted sesame seeds
2 lg Tomatoes;cut in wedges
One half cup Trimmed parsley sprigs

Slice the beef into thin strips across the grain of the meat. Mix the soy
sauce, wine, sesame oil, and ginger. Marinate the beef in the mixture 10
mins. Combine the egg, cornstarch, flour, and baking powder in a small
bowl. Allow to stand 15 mins. Heat the peanut oil to 375 F in a wok or
heavy skillet. Remove the beef from the marinade and dip in the egg mixture
to coat. Deepfry One half cup at a time until golden brown. Drain on paper
toweling. Arrange on a serving plate. Sprinkle with sesame seeds; arrange
the tomato wedges and parsley sprigs decoratively around the beef.

PINE YARD

CHURCH STREET, CHICAGO

WINE: CHENIN BLANC

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.