Side Pannel
Uncle Tai's Beef
Ingredients List
- 1 1/2 lb Flank steak
- 2/3 c Plus
- 3 tb Water
- 1/2 ts Baking soda
- 1/4 ts Salt
- 3 1/2 tb Cornstarch
- 4 Plus
- 2 tb Peanut oil
- 2 Scallions; cut in 1/2 inch
- -pieces
- 3 tb Dried orange peel
- 3 sl Fresh ginger; thin, cut in
- -1/2-inch cubes
- 1 Long hot red pepper; chopped
- 3 tb Dry sherry
- 1 Egg white
- 3 tb Soy sauce
- 1/4 ts Flavor enhancer (optional)
- 10 Dried small red pepper pods
- 2 tb Sugar
- 1 ts Sesame oil
- 1/4 c Chicken broth
Directions
Place steak on a flat surface. Holding a sharp knife parallel to the beef,
slice it in half width-wise. Cut each half into very thin strips, about
1/4-inch. There should be about 4 cups loosely packed strips. Place beef in
a mixing bowl and add 2/3 cup water blended with the soda. Refrigerate at
least 1 hr., preferably overnight. When ready to cook, rinse beef
thoroughly under cold running water. Drain thoroughly and pat dry. Add
salt, 1 tbs. sherry and egg white and stir until bubbly. Add 1-1/2 tbs.
cornstarch and 2 tbs. oil. Stir to blend. Combine the scallions, dried
orange peel, fresh ginger and fresh red pepper. Set aside. Combine the
remaining 2 tbs. wine, soy sauce, (opt.) flavor enhancer, sugar, remaining
2 tbs. cornstarch blended with remaining 3 tbs. water, sesame oil and
chicken broth. Stir to blend. Heat remaining 4 cups oil in a wok or skillet
and when it is almost smoking, add the beef. Cook about 45 seconds,
stirring constantly. Scoop it out. Drain meat well, leaving oil in the wok
continuously heating. Return meat to wok and cook over high heat 15
seconds, stirring. Drain again. Return meat a third time to the hot oil and
cook, stirring. Drain the meat. Drain wok completely. Return 2 tbs. of the
oil to the wok and add hot pepper pods. Stir peppers over high heat until
brown and almost blackened, about 30 seconds. Remove. Add scallion mixture
and stir. Add beef and cook, stirring constantly, about 10 seconds. Add
sherry mixture, stirring, and cook about 15 seconds until hot and meat is
well coated.
UNCLE TAI'S
SOUTH POST OAK, HOUSTON
WINE: WAN FU
slice it in half width-wise. Cut each half into very thin strips, about
1/4-inch. There should be about 4 cups loosely packed strips. Place beef in
a mixing bowl and add 2/3 cup water blended with the soda. Refrigerate at
least 1 hr., preferably overnight. When ready to cook, rinse beef
thoroughly under cold running water. Drain thoroughly and pat dry. Add
salt, 1 tbs. sherry and egg white and stir until bubbly. Add 1-1/2 tbs.
cornstarch and 2 tbs. oil. Stir to blend. Combine the scallions, dried
orange peel, fresh ginger and fresh red pepper. Set aside. Combine the
remaining 2 tbs. wine, soy sauce, (opt.) flavor enhancer, sugar, remaining
2 tbs. cornstarch blended with remaining 3 tbs. water, sesame oil and
chicken broth. Stir to blend. Heat remaining 4 cups oil in a wok or skillet
and when it is almost smoking, add the beef. Cook about 45 seconds,
stirring constantly. Scoop it out. Drain meat well, leaving oil in the wok
continuously heating. Return meat to wok and cook over high heat 15
seconds, stirring. Drain again. Return meat a third time to the hot oil and
cook, stirring. Drain the meat. Drain wok completely. Return 2 tbs. of the
oil to the wok and add hot pepper pods. Stir peppers over high heat until
brown and almost blackened, about 30 seconds. Remove. Add scallion mixture
and stir. Add beef and cook, stirring constantly, about 10 seconds. Add
sherry mixture, stirring, and cook about 15 seconds until hot and meat is
well coated.
UNCLE TAI'S
SOUTH POST OAK, HOUSTON
WINE: WAN FU
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