food
Shangri-La Beef*
The dry-frying technique in this recipe brings out the beef’s flavour best.
Ingredients (Serves 4 )
| 1 tbsp | soy sauce |
| 1 tbsp | dark soy sauce |
| 1 tbsp | rice wine or dry sherry |
| 1 tbsp | cornstarch |
| 1 | 12-oz flank steak, thinly sliced across the grain |
| 2 tbsp | vegetable oil |
| 14 | mild dried red chilis |
| 2 tbsp | minced garlic |
| 4 | green onions, cut into 2-inch pieces |
| 1/4 | red pepper, cut into long, narrow strips |
| 1 tbsp | chili bean paste |
| 1 tbsp | hoisin sauce |
Instructions
- In a medium bowl, combine soy sauces, rice wine and cornstarch and mix well. Add beef and stir to coat evenly. Let stand for 10 minutes.
- Place a wok or pan over high heat. Add oil, swirling to coat sides. Add chili and garlic and cook, stirring, until fragrant, about 20 seconds. Add beef and stir-fry until barely pink in the center, 3 to 4 minutes.
- Add green onions and pepper and cook until onions wilt. Add chili bean paste and hoisin sauce and toss to coat meat evenly. Serve.
Excerpted from Martin Yan's China by Martin Yan. Copyright © 2008 by Yan Can Cook, Inc. All rights reserved, including the right of reproduction in whole or in part in any form.
*Find this and other great recipes in...
Martin Yan's ChinaBy Martin Yan
Order the cookbook online at chroniclebooks.com.
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