Recipe - Hunan Beef

1 pound Sirloin tip or flank steak
2 tablespoon Vegetable oil
One half cup Vegetable oil
1 Clove fresh garlic; minced
One half cup Canned baby corn
One half cup Canned straw mushrooms
1 One half cup Frozen peas and carrots

MARINADE
1 tablespoon Cornstarch; dissolved in
One fourth cup Cold water
2 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Salt
One half teaspoon Sugar
One fourth teaspoon Baking soda

SEASONING SAUCE
1 teaspoon Cornstarch
One fourth cup Chicken broth
2 tablespoon Dark soy sauce
1 tablespoon Light soy sauce
1 tablespoon Sugar
One half teaspoon Salt
1 teaspoon Cider vinegar
2 teaspoon Hot pepper oil
One half teaspoon White pepper

Cut beef with the grain into 2 inch strips; then slice again the grain into
thin slices. Split each baby corn into 2 pieces. If the straw mushrooms are
too big, cut them into smaller pieces. Defrost the frozen peas and carrots.
Mix marinade and stir in beef. Cover and chill for at least 30 minutes. Add
2 tablespoons oil to marinade to separate pieces of beef. Mix seasoning
sauce. Heat One half cup oil in wok over high heat. Add beef and stir fry until
beef changes color. Remove and drain. Reserve oil. Then heat 1 tablespoon
of the reserved oil in the same wok over high heat. Add garlic; stir fry
until garlic is slightly brown. Add baby corn, straw mushrooms, peas and
carrots; stir fry 1 minute. Add seasoning sauce, stir constantly until
sauce thickens. Return beef to wok and mix well. Serve hot. 4 servings.

Recipe by: rfoster@bellsouth.net (Robert Foster)

Posted to MCRecipe Digest V1 #797 by 4paws@netrax.net (ShermeyerGail) on
Sep 22, 1997