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Peking Beef Recipe

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This recipe for Peking Beef, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Olson
Added: Tuesday, June 6, 2006


1 lb. sirloin steak, sliced in 1/4 inch wide strips, cut across the
grain of the meat
6 T. soy sauce
1/2 tsp. sugar
3 T. vegetable oil
1 clove garlic, halved
4 oz. sliced water chestnuts
6 slices fresh peeled ginger root, cut into fine strips
1 1/2 T. hoisin sauce
3 bunches scallions, chopped coarsely
1/3 tsp. sugar
1/3 tsp salt
1/4 tsp pepper
1/2 tsp. sesame oil

Combine soy sauce with sugar and marinate meat 5 minutes.
In a wok or large skillet over medium heat, heat oil and add
garlic. Stir garlic around the pan surface to flavor the oil, then
remove the clove. Add beef, water chestnuts, and gnger root.
Stir-fry over medium heat until meat is brown. Add hoisin
sauce and stir. Add scallions and stir-fry to coat them. Lower
heat if necessary. Add sugar, salt, pepper, and sesame oil
and stir-fry to mix well. Serve with rice.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
15 minutes




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