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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beijing Beef Recipe

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This recipe for Beijing Beef is from The Ueda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meat Marinade ;
1/4 t. White Pepper
1/4 t. Baking Soda
1 T. Soy Sauce
2 T. Corn Starch
1 Egg White, Beaten

Sauce;
1/2 C Beef Stock
2 T. Soy Sauce
1/4. Hoisin Sauce
3 T. Oyster Sauce
1/4 C Sugar
1 T. Sambal
2 T. Ketchup

Cornstarch Slurry;
2 T. Vinegar
1 T. Water
2 T. Cornstarch -
Slurried together

Flank Steak, thin sliced
Garlic, minced
Red Pepper, cubed
Onion, cubed
Green Onion, chopped
Directions:
Directions:
Mix meat and marinade in a bowl. Marinate for 30 minutes. Give your beef final dusting in additional corn starch.

Heat wok on high. Add 4” of oil heat to 350º. Fry until crisp about 3-4 minutes, drain and reheat oil, fry again until crisp and browned.

Drain oil and reheat wok over high heat. Sauté in garlic, Add in peppers and onion and stir to desired doness.

Add in meat and green onion.

Add sauce in increments until desired. Add in corn starch slurry. Heat thru. Serve

 

 

 

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