Stir-Fried Beef with Hot Sauce

Name: Stir-Fried Beef with Hot Sauce (Yu hsiang niu jou szu)
Cuisine: Chinese
Ingredients: 1 tablespoon cold water; ½ teaspoon sugar; 1 tablespoon cornstarch; 2 teaspoon cornstarch; 1 teaspoon sesame oil; 1 teaspoon sugar; ½ teaspoon salt; 3 cups oil; 1 tablespoon soy sauce; ¼ teaspoon black pepper; 2 tablespoon chopped scallion; 1 tablespoon hot bean paste or tabasco; 1 tablespoon hot bean paste or tabasco; 1 teaspoon garlic; 1 tablespoon oil; ½ tablespoon vinegar; ½ tablespoon wine; 1 tablespoon soy sauce (seasoning sauce); 1 tablespoon soy sauce (seasoning sauce); ⅔ pound beef (flank steak); 6 water chestnuts; ⅔ pound beef (flank steak); 2 teaspoon ginger (chopped); 2 tablespoons dry black fungus

Yu hsiang niu jou szu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

⅔ pound beef (flank steak)
6 water chestnuts
2 tablespoons

Asia
Taiwan
Main course

Method

Cut the beef into shreds (match stick size). Add soy sauce, cornstarch, sugar, and cold water. Mix together with your fingers or chopsticks until the ingredients are thoroughly combined. Let stand at least 10 minutes.
After soaking the black fungus for 15 minutes, cut them into shreds. Peel the water chestnuts. Cut into shreds.
Heat 2 cups of oil to 3