Ingredients Jump to Instructions ↓

  1. Marinade:

  2. 1 Tablespoon rice wine

  3. 1/2 teaspoon sugar

  4. 2 teaspoons cornstarch

  5. 1/2 teaspoon baking powder

  6. 5 teaspoons sesame oil

  7. 5 teaspoons soy sauce

  8. Beef:

  9. 2 to 4 Tablespoons peanut oil

  10. 3 to 4 lettuce leaves (preferably bok-choy)

  11. 1 teaspoon minced ginger

  12. 2/3 pound beef tenderloin flank

  13. Topping:

  14. 1 Tablespoon sesame seeds

  15. 1-1/2 teaspoons hot bean paste (Szechuan bean sauce)

  16. 1-1/2 teaspoons hoisin sauce

  17. 1-1/2 teaspoons oyster sauce

Instructions Jump to Ingredients ↑

  1. Mix together rice wine , sugar, cornstarch, baking powder, sesame oil, and soy sauce .

  2. Slice the beef across the grain into thin, diagonal pieces (about the size of your smallest finger). Marinate for about half an hour.

  3. Heat the wok until a drop of water dropped into it dances around as it boils. Add enough oil to coat the wok and saute the ginger . Stir-fry the lettuce; remove and set aside. Stir-fry the beef (in batches so the wok doesn't cool down too much).

  4. Reduce the heat. Return the vegetables to the wok. Add the sesame seeds , hot bean paste, hoisin sauce, and oyster sauce. Stir around until everything is mixed and heated evenly. Serve.

  5. Yield: 4 servings Note: Also add any other vegetables that you like such as julienned carrots and broccoli . Hot bean paste also goes by the name Szechuan bean sauce. This is the main "spicy" ingredient and should be handled with care. Vary this ingredient to taste.

  6. Recipe contributed by: Ed Falk, Usenet Cookbook, Traditional Northeastern US recipe


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