Hot Beef Shreds
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound beef flank steak 3 tablespoons light soy sauce 2 tablespoons dry sherry
1/2 teaspoon fresh-grated ginger 3 carrots 5 stalks celery
4 tablespoons peanut oil 1 clove garlic, mashed salt
1/2 teaspoon Tabasco or Chinese red chili and garlic paste to taste 1/4 cup beef broth 1/2 tablespoon cornstarch mixed with 2 tablespoons water



1 Cut the flank steak, across the grain, into thin slices. Marinate in the soy sauce, sherry, and grated ginger. Cut the carrots and celery into thin slices. Set aside.
2 Fry or chow the drained beef in the peanut oil in a very hot pan or wok. Drain, and remove from the pan or wok. Saute the carrots, celery, and garlic in a little peanut oil. Add the salt, if desired, MSG if desired, and a stiff shot of Tabasco or red chili and garlic paste. Add the cooked beef shreds. Add the beef broth and thickened cornstarch.

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