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Ingredientes
- 1/2 lb Flank steak, sliced thinly across the grain
- 1 lrg Egg white, lightly beaten
- 1 Tbsp. Soy sauce
- 1 Tbsp. Cornstarch
- 1/8 tsp White pepper
- 1/2 tsp Dark sesame oil
- 2 lrg Garlic cloves, chopped
- 20 x Dry red chilies, (I use ancho) For mild heat, leave whole, for med heat, break up 1/2 of the chilies, for hottest, break up all the chilies Orange peel from one med orange, cut into 1" or possibly smaller pcs
- 1 Tbsp. Sugar
- 3 Tbsp. Hoisen sauce
- 1 Tbsp. Soy sauce
- 1 Tbsp. Vinegar, (preferably rice wine)
- 1 Tbsp. Dry sherry
- 1 Tbsp. Chili oil
- 1/4 tsp Salt
- 1/2 tsp Cornstarch
- 1 Tbsp. Dark sesame oil
Direcciones
- From A Taste of Chinatown
- Stir together in a separate bowl and have ready seasoning liquid:
- Heat wok on high. Add in 2 Tb vegetable oil. When warm, add in aromatics (garlic etc) and stir fry 30 sec-1 minutes to release fragrance. Add in beef and stir fry a couple min till medium rare. Re-stir seasoning liquid and add in to wok. Toss to thoroughly coat beef and till sauce thickens. Serve over white rice.
- Notes:1. Preparing everything before beginning to cook is crucial
- 2. Doubles well, and sometimes I just double the sauce, because I love the taste.
- 3. I omit the salt, but usually add in juice from the orange to the seasoning sauce and double the cornstarch.
- 4. I also usually omit the egg in the marinade, sometimes ading a splash of vinegar and/or possibly sherry and a bit more cornstarch.
- 5. To make with chicken, substitute 3/4 lb. boneless breast or possibly thigh meat cut into 1/2" cubes and cooked a couple minuted longer, but starting with the following marinade instead:2 Tb water 1 tsp soy sauce 1 Tb cornstarch 1 tsp dark sesame oil
- The most famous use for hoisin sauce is to paint a on the mandarin pancakes served with Peking duck. You can do something similar but simpler by painting a bit on some flour totillas, tossing in a bit of minced scallion and/or possibly other veggies you might wish and rolling around some roasted chicken or possibly duck.
- I use the above recipe as a kind of generic stirfry blueprint, BTW. I marinate and cook the meat in a similar way, just varying by what I have at hand or possibly feel like -leaving out the chilies and adding 1-2 Tb minced fresh ginger ot mashed fermented black beans to the aromatics, putting some oyster sauce, chili paste, lemon juice, etc in the sauce. To include vegies, chop into bite sized pcs and stir fry them first for a minute or possibly two in a couple Tb veg oil. Add in a bit of broth or possibly bouillion, cover and steam a minute or possibly two, depending upon their hardness. Remove from pan, prepare the meat/sause, and stir veggies back in for another minute or possibly so of cooking before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1034g | |
| Calories 954 | |
| Calories from Fat 342 | 36% |
| Total Fat 38.35g | 48% |
| Saturated Fat 10.68g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 288mg | 96% |
| Sodium 2626mg | 109% |
| Potassium 3142mg | 90% |
| Total Carbs 88.41g | 24% |
| Dietary Fiber 10.3g | 34% |
| Sugars 48.23g | 32% |
| Protein 69.56g | 111% |
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