** Choice cut is best Combine the soy sauce and wine. Add the flank steak. Marinate 30 minutes. Heat the salad oil in a frying pan until very hot. Add the garlic and then the beef, stir-frying for 5 minutes. Add green onions, vinegar, brown sugar and pepper, continuing to stir-fry until the beef is thoroughly cooked. Add sesame oil. Chef Paul Lee advises that the secret to this dish is to use very high heat and cook quickly... thats what makes the beef juicy and tender. Source: Dining Ethnic Around Puget Sound by Steve & Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8 Recipe by: House of Hong, Seattle Posted to recipelu-digest by Badams
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 2|
|Calories from Fat: 133 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 45.9mg||14 %|
|Sodium 154.1mg||5 %|
|Potassium 719.8mg||19 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 17.9g|
|Protein 26.4g||38 %|
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Calories per serving: 327
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