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Name: Hunan Hot and Sour Stir-Fried Beef
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: Soy ~~amp Red Pepper-marinated beef; 2 tsps cornstarch; 1 egg white; 1 teaspoon minced ginger; 1/2 tablespoon soy sauce; 1 med garlic clove, minced; 1/2 teaspoon red pepper flakes; 1 teaspoon sesame oil; 3/4 pound flank steak, sliced thin on a slight angle across; Soy-Rice Vinegar Sauce; 1 tablespoon cornstarch; 1/2 tablespoon soy sauce; 2 tbsps dry sherry; 1 teaspoon sugar; 1 1/2 tbsps rice vinegar; 2 tbsps peanut oil; 1/4 cup peanuts; 3 med scallions, sliced thin crosswise

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INGREDIENTS

Soy ~~amp Red Pepper-marinated beef
2 tsps cornstarch
1 egg white
1 teaspoon minced ginger
1/2 tablespoon soy sauce
1 med garlic clove, minced
1/2 teaspoon red pepper flakes
1 teaspoon sesame oil
3/4 pound flank steak, sliced thin on a slight angle across
Soy-Rice Vinegar Sauce
1 tablespoon cornstarch
1/2 tablespoon soy sauce
2 tbsps dry sherry
1 teaspoon sugar
1 1/2 tbsps rice vinegar
2 tbsps peanut oil
1/4 cup peanuts
3 med scallions, sliced thin crosswise

Servings

INSTRUCTIONS

For the marinated beef: dissolve cornstarch in 2 tbsp cold water in a large bowl. Stir in next 6 ingredients. Add steak strips and toss to coat; let stand 15 min or more.

For the sauce: dissolve cornstarch in 2 tbsp cold water in a small nonreactive bowl. Stir in remaining sauce ingredients; set mixture aside

To cook: heat oil in a large skillet or wok over high heat until oil is almost smoking. Add steak strips; stir-fry until meat is browned, about 2 min. Add sauce; stir-fry over hi heat, tossing constantly, until sauce thikens slightly, about 45 sec.

To serve: transfer beef to a serving platter; sprinkle with peanuts and scallions and serve immediately. (Serve over white rice).

NOTES

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Hunan Hot and Sour Stir-Fried Beef

Soy ~~amp Red Pepper-marinated beef
2 tsps cornstarch
1 egg white
1 teaspoon minced ginger
1/2 tablespoon soy sauce
1 med garlic clove, minced
1/2 teaspoon red pepper flakes
1 teaspoon sesame oil
3/4 pound flank steak, sliced thin on a slight angle across
 Soy-Rice Vinegar Sauce
1 tablespoon cornstarch
1/2 tablespoon soy sauce
2 tbsps dry sherry
1 teaspoon sugar
1 1/2 tbsps rice vinegar
2 tbsps peanut oil
1/4 cup peanuts
3 med scallions, sliced thin crosswise

For the marinated beef:  dissolve cornstarch in 2 tbsp cold water in a large bowl.  Stir in next 6 ingredients.  Add steak strips and toss to coat; let stand 15 min or more.

For the sauce:  dissolve cornstarch in 2 tbsp cold water in a small nonreactive bowl.  Stir in remaining sauce ingredients; set mixture aside

To cook:  heat oil in a large skillet or wok over high heat until oil is almost smoking.  Add steak strips; stir-fry until meat is browned, about 2 min.  Add sauce; stir-fry over hi heat, tossing constantly, until sauce thikens slightly, about 45 sec.

To serve:  transfer beef to a serving platter; sprinkle with peanuts and scallions and serve immediately.  (Serve over white rice).

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Nutrition

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Serving Size: 1 Serving (339g)
Recipe Makes: 4 Servings

Calories: 123
Calories from Fat: 83 (67%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 79.3mg		3 %
Potassium 117.3mg		3 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 5.9g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 123

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