Shredded Beef With Sesame Seeds
chinese, meats
1/2 lb new york strip steak (boneless)
1 egg white
1/2 teaspoon salt
2 teaspoon cornstarch
2/3 cup oil, preferably peanut
1 tablespoon white sesame seeds (untoasted)
----SAUCE----
1 teaspoon dark soy sauce
1 teaspoon chinese black rice vinegar =or=- c; ider vingegar
1/2 teaspoon sesame oil
1 teaspoon sugar
2 teaspoon rice wine or dry sherry
1/2 teaspoon roasted sichuan peppercorns (optio; nal)
2 teaspoon finely chopped scallions
CUT THE STEAK INTO FINE SHREDS 3 inches long. Combine them with the egg white, salt and cornstarch, and chill for about 20 minutes. Heat the oil in a wok or large skillet until it is moderately hot. Add the beef mixture and stir-fry it quickly in the oil to keep it from sticking. Cook until it turns white, which should take about 1 minute. Drain the beef immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 tablespoon of the drained oil. Reheat it until it is hot. Add the sesame seeds and stir-fry them for 1 minute or until they are slightly brown. Add the sauce ingredients and bring to a boil. Return the cooked beef to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let it cool and serve at room temperature.
Yield: 4 servings