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Canton Beef Recipe from Nine Dragons Restaurant


8 ounces beef flank steak
1 green pepper
1 red pepper
1 small onion
1 cup cooking oil

4 tablespoons water
1/4 teaspoon salt
1/4 teaspoon chicken base
1/4 teaspoon sugar
1 egg white
1 teaspoon cornstarch

1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon wine
1 teaspoon chicken stock
1/2 teaspoon chicken base
1/2 teaspoon sugar
Pinch of white pepper
1 teaspoon cornstarch
1/4 teaspoon sesame oil


Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.

Mix the sauce ingredients in a bowl and set aside.

Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.

Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.

When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.

Yield: 4 servings.



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