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Thin Strips from Bangkok




Source of Recipe


the web


List of Ingredients




# 1/4 pound [113 g] beef filet mignon
# 1/4 pound [113 g] chicken whites
# 1/4 pound [113 g] shrimps
# 1 garlic clove, minced
# Corn oil
# 1/4 cup [60 mL] dry white wine
# 1/4 cup [60 mL] sugar
# 2/3 cup [160 mL] lean chicken broth
# 1/2 teaspoon [2.5 mL] pepper paste or a few drops Tabasco sauce
# 1 teaspoon [5 mL] cornstarch
# 3 ounces [85 g] bean sprouts
# 3 ounces [85 g] mushrooms, quartered
# 1 ounce [30 g] cashew nuts
# 1 ounce [30 g] pine nuts

Recipe



# Cut beef filet mignon and chicken whites into strips; refrigerate in separate bowls.
# Into a casserole, soften minced garlic into a little corn oil; pour in dry white wine and mix in sugar.
# Reduce by half.
# Pour in chicken broth; mix in pepper paste or Tabasco sauce and simmer for 5 minutes.
# Stir in cornstarch; simmer for 5 minutes more.
# Into a non-stick frypan, brown together beef and chicken strips, over high heat.
# Mix in shrimps, bean sprouts and mushrooms.
# Pour in sauce; mix in cashew and pine nuts.
# Serve immediately.