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Shredded Beef with
Whole Peanuts in Spicy Sauce

2 tsp. corn starch (divided)
1 egg white
1/2 lb. flank steak, cut into very thin strips
1 Tbsp. water
1/4 cup mild soy sauce
2 Tbsp. sugar
2 Tbsp. dry red or white wine
1-1/2 Tbsp. white wine vinegar
2 tsp. minced garlic
4 Tbsp. minced garlic
1 green bell pepper, cut into very thin strips
1 red bell pepper, cut into very thin strips
6 Tbsp. thinly sliced scallion
6 small, whole, dried, hot chili peppers
1/2 tsp. roasted sesame oil
1/2 cup roasted whole peanuts

  In a medium bowl, combine 1 tsp. cornstarch with 2 tsp. water. Add egg white and whisk together. Add steak, mix well and set aside. In a small bowl, dissolve remaining 1 tsp. cornstarch in 1 Tbsp. water. Add soy sauce, sugar, wine, vinegar, and garlic. Stir to dissolve sugar and set aside. In a wok or large, non-stick skillet, heat 3 Tbsp. peanut oil over high heat until almost smoking. Add steak and stir-fry until just opaque, about 1 minute. With slotted spoon, transfer steak to plate lined with paper towels. Add 2 tsp. peanut oil to wok; add green and red bell peppers and stir-fry 1 minute. Transfer to separate plate lined with paper towels. Add 1 tsp. peanut oil to wok, heat well, and add scallion and dried chilies. Stir-fry until chilies blacken. Add drained steak and stir-fry 30 seconds. Add drained bell peppers and stir-fry 30 seconds. Quickly stir garlic sauce and pour into wok. Stir well. Add sesame oil and transfer mixture to heated serving bowl. Sprinkle with roasted peanuts and serve hot, with steamed white or brown rice if desired.

 


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