Title: Fan Chieh Nius Ruh B1
Categories: Beef Chinese Meat
Yield: 6 Servings
| 1 | lb | SIRLOIN STEAK |
| | | MARINADE: SEE RECIPE- Marinade and Seasoning Sauce B1 |
| 1 | | GREEN PEPPER |
| 1 | lg | ONION |
| 1/2 | lb | TOMATOES, PEELED |
| 4 | tb | PEANUT OIL |
| 2 | tb | SOY SAUCE |
| 1/2 | tb | DRY SHERRY |
| 1/2 | ts | SALT |
| 1/3 | c | WATER OR CHICKEN BROTH |
| 1 | tb | CORNSTARCH, DISSOLVED IN 2 tb COLD WATER |
Slice meat against the grain 1/4'' thin, and cut into 1'' by 2'' strips.
Add beef to Marinade and toss to coat. Cover and marinate for 1 hour in
refrigerator. Cut green pepper and onion into 1'' chunks; cut tomatoes
into wedges and remove seeds. Heat oil in wok or skillet over high heat
until very hot. Add meat; stir-fry for 1 minute. Remove and set aside-don't
over cook meat. Heat remaining oil in wok or skillet over high heat. Add
green pepper and onion and stir-fry for 1 minute. Blend in soy sauce,
sherry, salt, and broth or water; cook for 2 minutes. Add tomato wedges
,and meat and mix well. Stir in dissolved cornstarch; cook, stirring
constantly until thickened. Serve at once. Temperature(s): HOT Effort:
AVERAGE Time: 01:30 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL