| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 x ca. 450 g | Flank steak, sliced as thinly as possible across the grain |
| 1 Esslöffel | cornstarch |
| 1 Esslöffel | dark soy sauce |
| 1 Esslöffel | sesame oil |
| 1/2 Teelöffel | white pepper |
| 1 Tasse | Peeled, finely shredded fresh ginger |
| 1 1/2 Teelöffel | salt |
| 1 Teelöffel | sugar |
| 3 Esslöffel | Shao hsing (rice wine) or domestic dry sherry |
| 1/2 Tasse | vegetable oil |
| 2 Tasse | Fresh cilantro leaves, lightly chopped |
|
Marinate beef in corn starch, soy sauce, sesame oil, and pepper for 30 minutes, refrigerated.
Meanwhile, in a bowl, toss ginger with salt and set aside for 20 minutes. Then squeeze shreds to extract most of the moisture. Set aside. Combine sugar and wine and set aside.
Heat oil in skillet or wok to warm-hot temperature. Add meat, stirring to separate pieces. When pieces change color, remove them to a colander and drain. Some of meat may still be pink. Remove all but 3 Tb of oil from pan.
Heat remaining oil; when hot, add ginger and stir rapidly for 15 seconds. Stir in cilantro and wine; cook just until dish is heated through.
|
|
Anmerkungen zum Rezept:
|
