Hunan Beef
 
2 cup  broccoli florets
2 Tbsp  cooking oil
2 tsp  minced garlic
4 small  dried red chilies
1 tsp  cornstarch dissolved in 2 teaspoons water
  marinade
2 Tbsp  soy sauce
2 tsp  cornstarch
1 Tbsp  chinese rice wine or dry sherry
3/4 lb.  flank steak, thinly sliced across the grain
  sauce
3 Tbsp  chinese black vinegar or balsamic vinegar
1 Tbsp  soy sauce
1 Tbsp  chinese rice wine or dry sherry
2 tsp  sugar
2 tsp  chili garlic sauce
1 tsp  sesame oil
 
combine marinade ingredients in a bowl. add beef and stir to coat. let 
stand for 10 minutes. combine sauce ingredients in a bowl. place broccoli 
in a large pot with 1 inch of boiling water. boil until tender-crisp, 2 to 
3 minutes; drain. place a wok over high heat until hot. add oil, swirling 
to coat sides. add garlic and chilies and cook, stirring, until fragrant, 
about 10 seconds. add beef and stir-fry until no longer pink, 1 1/2 to 2 
minutes. add broccoli and sauce to wok; bring to a boil. add cornstarch 
solution and cook, stirring, until sauce boils and thickens. 
 
-- 
(ID: 9480) Mirror: rec.food.recipes: Tue, Dec 23, 2003


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