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Print this Recipe    Hunan Beef


1 lb sirloin tip or flank steak
2 tbsp vegetable oil
1/2 c vegetable oil
1 clove fresh garlic, minced
1/2 c canned baby corn
1/2 c canned straw mushrooms
1 1/2 c frozen peas and carrots

1 tbsp cornstarch dissolved in 1/4 c. cold water
2 tbsp soy sauce
1 tbsp sherry
1/2 tsp salt
1/2 tsp sugar
1/4 tsp baking soda

1 tsp cornstarch
1/4 c chicken broth
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp cider vinegar
2 tsp hot pepper oil
1/2 tsp white pepper

Cut beef with the grain into 2 inch strips, then slice again the
grain into thin slices. Split each baby corn into 2 pieces. If
the straw mushrooms are too big, cut them into smaller pieces.
Defrost the frozen peas and carrots. Mix together cornstarch
mixture, soy, hserry, salt, sugar and baking soda and stir in
beef. Cover and chill for at least 30 minutes.

Add 2 tablespoons oil to marinade to separate pieces of beef.

Mix together cornstarch, broth, soy sauces, sugar, salt, vinegar,
pepper oil and pepper. Heat 1/2 cup oil in wok over high heat.
Add beef and stir fry until beef changes color. Remove and drain.
Reserve oil. Then heat 1 tablespoon of the reserved oil in the
same wok over high heat. Add garlic, stir fry until garlic is
slightly brown. Add baby corn, straw mushrooms, peas and carrots,
stir fry 1 minute. Add seasoning sauce, stir constantly until
sauce thickens. Return beef to wok and mix well. Serve hot. 4


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