Japan Pavilion EPCOT
Canton Beef
Nine Dragons Restaurant
Yield: 4 servings.
8 oz beef flank steak
1 green pepper
1 red pepper
1 small onion
1 c cooking oil
Marinade:
4 Tbl water
¼ tsp salt
¼ tsp chicken base
¼ tsp sugar
1 egg white
1 tsp cornstarch
Sauce:
1 Tbl soy sauce
1 tsp oyster sauce
1 tsp wine
1 tsp chicken stock
½ tsp chicken base
½ tsp sugar
Pinch white pepper
1 tsp cornstarch
¼ ts sesame oil
1. Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.
2. Mix the sauce ingredients in a bowl and set aside.
3. Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.
4. Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.
5. When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.
