Title: Crispy Beef
Categories: Meat
Yield: 4 Servings

3/4 lb Beef flank steak
3 tb Soy sauce
2 tb Red wine
1 ts Sesame oil
1 sl Ginger root; minced
1 Egg; lightly beaten
3 tb Cornstarch
3 tb All-purpose flour
1 ts Baking powder
2 c Peanut oil
2 tb Toasted sesame seeds
2 lg Tomatoes;cut in wedges
1/2 c Trimmed parsley sprigs

Slice the beef into thin strips across the grain of the meat. Mix the soy
sauce, wine, sesame oil, and ginger. Marinate the beef in the mixture 10
mins. Combine the egg, cornstarch, flour, and baking powder in a small
bowl. Allow to stand 15 mins. Heat the peanut oil to 375 F in a wok or
heavy skillet. Remove the beef from the marinade and dip in the egg mixture
to coat. Deep-fry 1/2 cup at a time until golden brown. Drain on paper
toweling. Arrange on a serving plate. Sprinkle with sesame seeds; arrange
the tomato wedges and parsley sprigs decoratively around the beef.

PINE YARD

CHURCH STREET, CHICAGO

WINE: CHENIN BLANC

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.