===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:10)             Number: 345
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Hot & Sour Beef                Conf: (37) Home Cooki
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          Hot & Sour Beef

          1 lb. flank steak, trimmed
          Marinade:
          2 t. light or regular soy sauce
          2 T. water
          1 egg white
          2 t. cornstarch
          1 T. vegetable oil
          1 Head broccoli, trimmed and cut
            into bite size pieces
          Chicken broth
          Other: Vegetable oil (blanching)
          Spices:
          2 t. chili paste
          2 t. minced fresh ginger
          2 large cloves garlic, minced
          Seasonings:
          3 T. soy sauce
          2 T. dry sherry
          2 t. sugar
          1 green onion, chopped
          2 T. red rice vinegar
          Cornstarch paste
          1/2 t. sesame oil

          Cut flank steak against the grain into 1/8 by 1 by 1 1/2
          inch slices.  Combine with Marinade ingredients in the
          order listed, mixing well.  Let stand for 10 minutes.
          Cook broccoli in enough boiling chicken broth to cover for
          2 minutes.  Remove, drain and keep warm.  Set wok over
          high heat for 1 minutes.  Add 2 c. oil and heat to 300
          degrees.   Add beef, stirring vigorously to blanch just
          until the redness is gone.  Remove and drain.  Remove all
          but 5 Tbsp. oil from the wok.  Reheat, swirling wok to
          coat sides.  Add spices, stir fry for 15 seconds until
          fragrant.  Return beef to wok, cooking for 30 seconds.
          Stir in seasonings, mixing well.  Sprinkle with green
          onion and red rice vinegar.  Thicken with 1 tsp.
          cornstarch paste, then stir in sesame oil, mixing
          thoroughly.  Arrange broccoli on a serving platter and
          spoon hot beef over all.

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