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| General Category : Main Course |
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| Food Group : Meat-Beef, Eggs, Vegetables |
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| Preparation Method : Stir-fry |
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| For this crowd-pleasing Chinese dish, use thin-skinned and contrasting coloured peppers – pair red hot peppers with light green Cubanelles or green hot peppers with red shepherd peppers. |
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Ingredients
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1 egg |
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3 tbsp (45 mL) cornstarch |
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1/2 tsp (2 mL) salt |
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1/2 tsp (2 mL) cayenne pepper |
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1/4 tsp (1 mL) white pepper |
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8 oz (250 g) inside round or top round beef, julienned |
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3 cups (750 mL) vegetable oil |
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3 green onions, julienned |
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2 hot peppers, seeded and julienned |
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2 cloves garlic, minced |
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4 sweet thin-skinned peppers, such as Cubanelle or shepherd |
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Sauce: |
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3 tbsp (45 mL) granulated sugar |
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2 tbsp (30 mL) light soy sauce |
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2 tbsp (30 mL) rice vinegar |
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1-1/2 tbsp (22 mL) Chinese black or balsamic vinegar |
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1 tsp (5 mL) sesame oil |
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Preparation
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In bowl, whisk together egg, cornstarch, salt, cayenne and white pepper until smooth; stir in beef.
Sauce: In separate bowl, stir together sugar, soy sauce, rice and black vinegars, and sesame oil until sugar is dissolved; set aside.
In wok or saucepan, heat oil until temperature registers 350°F/180°C on frying or candy thermometer (or until bubbles immediately form around dry wooden spoon dipped into oil). Add beef; fry, stirring so strips don't stick together, until crispy, about 4 minutes. Over heatproof bowl, drain through sieve, then return 2 tbsp/30 mL of the oil to pan; over high heat, stir-fry onions, hot pepper and garlic until fragrant, about 30 seconds. Add sweet peppers; stir-fry until tender, 2 to 4 minutes. Add beef; stir-fry until heated through, about 30 to 60 seconds. Stir in sauce; stir-fry until sauce clings to meat and vegetables.
Makes 4 to 6 servings.
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Nutritional information
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Per each of 6 servings: about 217 cal, 11 g pro, 12 g total fat (1 g sat. fat), 18 g carb, 2 g fibre, 47 mg chol, 427 mg sodium. % RDI: 2% calcium, 11% iron, 31% vit A, 222% vit C, 11% folate.
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Source
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Homemakers Magazine: September 2007
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