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60 minutes
Prep: 30 minutes
Cook: 5 minutes
333 calories per serving view nutrition facts
4 servings
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| 1/2 | pound | beef round steak | cut in 1/2 inch cubes |
| 5 | each | mushrooms, black trumpet | |
| 2 | medium | carrots | |
| 2 | cups | cauliflower florets | |
| 3 | whole | scallions, spring or green onions | minced |
| 1/2 | teaspoon | ginger | fresh, minced |
| 2 | Cloves | garlic | minced |
| 1/2 | teaspoon | peppercorns | crushe, szechuan |
| 3 | tablespoons | peanut oil | |
| Marinade | |||
| 1/4 | cup | soy sauce | thin |
| 1/4 | cup | sherry | dry |
| Sauce | |||
| 1 | cup | chicken broth | |
| 1 | teaspoon | bean paste | black |
| 2 | Dashes | chinkiang vinegar | |
| 3 | Drops | sesame oil | |
| 1 | x | cornstarch | mix with water to form a paste |
| 1/2 | cup | carrot stock | reserved |
| 1/4 | cup | marinade | |
| 1/4 | cup | mushroom soaking liquid | |
Combine soy and sherry for marinade.
Marinate steak pieces for 1 hour.
Massage meat in marinade to aid tenderizing; drain, reserving marinade.
Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice.
Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter turn (90 degrees) between slices.)
Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces.
Parboil carrots in boiling stock for about 3 minutes or until just beginning to soften.
Reserve carrots and stock.
Stir-frying: Heat peanut oil in hot wok.
When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness.
Don't overcook meat or it will be tough. Remove to holding plate.
Swirl remaining oil into wok.
Add ginger, garlic and peppercorns; stir-fry 15 seconds.
Add cauliflower and mushrooms; stir-fry 1 minute.
Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil.
Cover wok; reduce heat to medium, and simmer 3 minutes.
Remove lid; turn heat to high. When sauce boils again, add carrots and beef.
Mix together. Splash vinegar down sides of wok.
Push ingredients out of sauce, thicken with thin cornstarch paste.
Sauce should be a light gravy.
Add seasame oil. Toss in green onion.
Serve.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1057mg | 44% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.0g | |
| Protein 17.0g | 33% |
| Vitamin A | 103% | Vitamin C | 42% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Harry S. Truman once pronounced: "I have found the best way to give advice to your children is to find out what they want and then advise them to do it." The culinary corollary of this homespun wisdom would be: ...
Tried this Jan. 21/01: excellent. A nice fudgy texture. I baked it in a 9" x 13" pan and it came out quite like a snacking cake. I ran out of skim milk powder, so I didn't put any in it and it was just great. The family voted it as a keeper!
