Nine Dragons: Canton Beef

Canton Beef

Nine Dragons Restaurant, China Pavilion, EPCOT

Yield: 4 servings

8 ounce beef flank steak
1 green pepper
1 red pepper
1 small onion
1 cup cooking oil

4 tablespoons water
1/4 teaspoon salt
1/4 teaspoon chicken base
1/4 teaspoon sugar
1 egg white
1 teaspoon cornstarch

1  tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon wine
1 teaspoon chicken stock
1/2 teaspoon chicken base
1/2 teaspoon sugar
pinch white pepper
1 teaspoon cornstarch
1/4 teaspoon sesame oil

Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside. Mix the sauce ingredients in a bowl and set aside.

Place about 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.
Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.
When sauce mixture begins to darken in color, place beef back into the wok and stir fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.

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