1/2 lb. sirloin or shoulder tip
2 Italian peppers
2 tbl. preserved cabbage
1/2 onion
1 tsp. Hunan sauce
1 egg
1 tbl. corn starch paste
2 tsp. soy
1 tsp. sesame oil
1 tsp. chili oil
1/2 c. broth
THICKENING SAUCE:
1/2 tsp. salt
1 tbl. soy
1/2 tsp. sugar
2 tbl. wine
- Cube and marinate beef, slice peppers, onions.
- Set cabbage aside.
- Beat egg. Mix egg, soy, sesame, chili oil and mix well.
- Dredge beef cubes in corn starch then dip in egg mix and fry in 2 cups of oil for 45 seconds. Set aside.
- Heat wok, add peppers, cabbage, onions, and fry for 1 minute.
- Add beef and mix well. then add thickening sauce. Cover for 1 minute.
- Serve over or with yau choi, gailan, spinach.