BEEF AND SUGAR SNAP PEAS IN OYSTER SAUCE
1 pound flank steak, trimmed of fat
1 egg white
3 tablespoons cornstarch
2 cups plus 2 tablespoons vegetable oil
1 pound sugar snap peas, with strings and tips removed
1/3 cup oyster sauce, preferably Hip Sing Lung brand
1 tablespoon dry
Slice the flank steak in half lengthwise. Slice the halves against the grain on a 45-degree angle into 3-inch-long, 1-inch-wide, 1/8-inch-thick pieces. Combine the beef slices with the egg white, cornstarch, and 3 tablespoons cold water. Mix well.
Heat 2 cups of the vegetable oil in a wok to 280 degrees or put a slice of beef in the oil and, when the bubbles rise from it like champagne bubbles in a glass, add the rest of the meat. Turn slowly in the poaching oil until the beef is cooked and tan in color with just a little bit of pink left, approximately 5 minutes. Drain in a colander.
Put the snap peas in a colander, rinse, and drain.
Heat the 2 remaining tablespoons oil to smoking in a wok. Add the snap peas and stir-fry until bright in color, approximately 1 minute. Add the beef and stir-fry for 1 minute.
Add the sherry and toss 3 times. Turn off the heat and add the oyster sauce. Toss 5 times and serve.
Serves 4 to 6
Source: Potsticker Chronicles by Stuart Chang Berman
1 pound flank steak, trimmed of fat
1 egg white
3 tablespoons cornstarch
2 cups plus 2 tablespoons vegetable oil
1 pound sugar snap peas, with strings and tips removed
1/3 cup oyster sauce, preferably Hip Sing Lung brand
1 tablespoon dry
Slice the flank steak in half lengthwise. Slice the halves against the grain on a 45-degree angle into 3-inch-long, 1-inch-wide, 1/8-inch-thick pieces. Combine the beef slices with the egg white, cornstarch, and 3 tablespoons cold water. Mix well.
Heat 2 cups of the vegetable oil in a wok to 280 degrees or put a slice of beef in the oil and, when the bubbles rise from it like champagne bubbles in a glass, add the rest of the meat. Turn slowly in the poaching oil until the beef is cooked and tan in color with just a little bit of pink left, approximately 5 minutes. Drain in a colander.
Put the snap peas in a colander, rinse, and drain.
Heat the 2 remaining tablespoons oil to smoking in a wok. Add the snap peas and stir-fry until bright in color, approximately 1 minute. Add the beef and stir-fry for 1 minute.
Add the sherry and toss 3 times. Turn off the heat and add the oyster sauce. Toss 5 times and serve.
Serves 4 to 6
Source: Potsticker Chronicles by Stuart Chang Berman
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Armenian Ground Meat Kebab with Flatbread (Khorovatz) (1970's)
- Beef Skillet Dinner (using tomatoes, cabbage, macaroni, and cheddar)
- Beef Paprika
- Beef Burgundy (crock pot)
- Foster's Market Grilled Butterflied Leg Of Lamb with Fresh Mint-Pepper Jelly
- Beef Short Ribs (crock pot)
- Peppercorn Beef Kabobs
- Mediterranean Eye Round Steaks (with artichoke hearts and roasted red pepper)
- Shepherd's Pie (using ground beef and gravy mix)
- Cheesecake Factory Mile High Meatloaf
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute