adaptation of a traditional Chinese dish, Ribbons of Beef Quick-Fried with Triple Shreds may be served as part of a formal Chinese meal zoith Fried Rice, Chinese-Style and Bean Sprout Salad as an unusual and attractive supper or dinner.
1 lb. fillet of beef, sliced across the grain, then cut into thin strips
3 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon salt
2 teaspoon white pepper
3 tablespoons vegetable oil
1-inch piece fresh root ginger, peeled and thinly sliced
1 large leek, white part only, trimmed, washed and thinly sliced 1 large onion, thinly sliced 1 oz. butter
Place the beef strips in a large, shallow bowl. In a small bowl, combine the soy sauce, sherry, sugar, salt and pepper and beat well to mix. Pour the mixture over the beef strips, rubbing it into the meat with your fingers. Set aside for 10 minutes. In a large frying-pan, heat the oil over moderately high heat. When the oil is very hot, add the ginger, leek and onion and stir-fry for 1 minute. With a slotted
A snack with a difference, Ribbon Cakes combine cheese pastry with a sweet coconut icing. spoon, transfer the mixture to a warmed plate and set aside.
Add the butter to the pan and melt it over moderately high heat. Add the beef strips and stir-fry for 1 minute. Return the reserved vegetable mixture to the pan and stir-fry the mixture for a further 1 minute.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.