Chinese style shredded beef.

[jeff]

Serves 2


1/2 LB Tenderloin or other worth while steak.
1/2 cup carrots
1 cup celery
1/2 cup green onion (about 2-3 stalks)
4-5 cloves garlic crushed
about 1 oz worth of ginger figure around equal parts of ginger to garlic.
1/4 onion
2-3 dried red peppers
oil for cooking


Marinade

1 1/2 tsp cooking wine
1 TBS water
2 tsp soy sauce
2 tsp corn starch
1 TBS oil added right before frying.

Sauce

1 1/2 tsp soy suace
1 1/2 tsp cooking wine
1 1/2 tsp white vinegar
1 TBS water
1 tsp corn starch

Start off by shredding the beef into little strips. make sure to cut across the grain.
add marinade and set aside.

Cut the celery, green onion and carrots into match sticks (julienned)
slice the onion into small slices. and set aside.

Mince the garlic, julienne the ginger and chop up the red peppers or use a coffee/spice grinder.

I like to make 3 bowls

1 with garlic, ginger, red pepper
1 with green onions
1 with onion, celery, and carrots

Heat your cooking pan/wok while that's heating up add 1 TBS oil to your beef and toss to coat.
cook the beef, I like to cook it med rare since I use nicer cuts of beef. once the beef is cooked, remove to a papertowel. after the fluid has drained off the meat, remove the towel and place meat on the plate. throw the fluid filled towel away.

Wipe your pan/wok clean, add around 1 TSP oil, then add your garlic, ginger, and red pepper. Once that gives off a nice fragrant smell, add the green onions. about 30 seconds later, add the onion, carrots, and celery. Then add your sauce mix. (make sure you stir in the corn starch before dumping it in! it settles if left alone) pour your sauce in, and cook for about 30 seconds, then add your precooked beef. toss everything together and remove from heat.

[jeff]

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