Updated Wednesday, December 19th, 2007
Total Time: 30
Yield: about 10 servings
Some version of this dish may be found on many Asian menus, but Joanne Chang wasn't inspired by the ones she'd tasted. Instead, she thought she'd create something "bright and spicy" to go with the New Year fireworks displays. For thinner pieces, place the beef in the freezer for 30 minutes before slicing.
In a medium bowl, combine steak, cornstarch, soy sauce, sugar, and rice wine. Cover and refrigerate (up to 1 hour). In a large wok or saut
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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