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Thursday, April 13, 2017

TWICE-FRIED SHREDDED BEEF

3/4 lb Beef sirloin or flank steak
-------------------------MARINADE-------------------------
2 tb Dry sherry
2 tb Soy sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 Green bell pepper
2 Ribs celery
1 sm Onion
---------------------------SAUCE---------------------------
2 tb Rice vinegar
1 tb Soy sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch
Preparation: Trim and discard fat from beef. Cut beef
across the grain into 1 1/2-inch matchstick pieces.
Combine marinade ingredients in a medium-size bowl.
Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inch
matchstick pieces. Thinly slice onion. Set vegetables
aside separately.
Combine sauce ingredients in a small bowl and set
aside.
Cooking: In a deep fryer add oil to a depth of 1 1/2 to 2 inches.
Place over high heat until oil reaches about 375 degrees F. Add beef,
half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside. Cook
remaining beef.
Reheat oil to high heat . Add carrot and onion; cook, stirring
constantly, for 1 minute. Add bell pepper and celery; fry for 1 more
minute. Stir in sauce and beef. Cook until well mixed.

fryer.pdf

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