Tuesday, November 11, 2008

Jade Beef

(adapted from Pat Tung's Cooking School)


1 Tbsp cooking sherry
3 Tbsp soy sauce
1/2 tsp sugar
2 tsp corn starch
1 Tbsp sesame oil (can also use peanut oil)

3 medium to large green peppers, chopped
4 slices ginger root, chopped
2 garlic cloves, minced
2 tsp corn starch in 4 Tbsp water
5 Tbsp peanut oil
2 Tbsp Hoisin sauce

  1. Combine sherry, soy sauce, sugar, corn starch, and sesame oil in medium bowl.
  2. Cut beef across the grain in 1/8" strips, then cut to the size you want to eat. Place in marinate for 15 minutes to 24 hours.
  3. Keep corn starch mixture close to stove. Heat wok to medium high to high, then add 4 Tbsp oil and swirl to coat sides. Let oil get hot until it starts to smoke, then put in 1/2 of meat and cook until not red. Remove and repeat with other half of meat. Add garlic and ginger at end to heat.
  4. Remove meat from wok when done. Add 1-2 Tbsp oil and get hot. Add green peppers. Cook about 2 minutes, then add Hoisin sauce and cook 1 more minute.
  5. Add meat to wok. Mix well. Add cornstarch mixture. Cook until liquid in bottom center thickens.
  6. Serve over rice.
I discussed this recipe here.

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