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Beef and Garlic




Source of Recipe


Sur-Fry Meals; Healthy Ways with a work by Olivia WU


Recipe Introduction


This is a dish for the garlic lover--slices of beef in counterpoint with slices of garlic. But use elephant (or large) garlic; its size is amenable to slicing and it's flavor mild enough.


Recipe Link: http://cyber-kitchen.com

List of Ingredients




Serves 2 to 4 People

1 ) PARBOIL; 1 cup large garlic cloves, 6 cups water.
2 ) CUT AND SEASON; 8 ounces flank steak, 1 tablespoon say sauce; or 2 teaspoons dark soy and 1 teaspoon light sauce sauce, 1 tablespooon sherry, 2 teaspoons sugar (optional)
3) STIR-FRY ; 3 tablespoon oil
4) SEASON AND SERVE; 1 tablespoon garlic/chili paste, approximately soy suace sugar



Recipe



Cuts each garlic into 6 to 8 slices. Bring water to a boil in a saucepan and add the garlic. Boil for 2 minutes, then drain immediately and rinse with cold water until garlic feels cool to the touch.

Slice meat across the grain to the same thickness as the garlic slices. Combine soy sauce, sherry, and sugar (if desired), and pour over sliced meat. Mix well.

Heat oul in wok over high heat. When oil is hot, add teh beef and toss vigoroushly using the mop-and-fling motion. Add the garlic slices when the beef has lost most of its redness, about 2 minutes.

Add the Chili paste and toss. Tast and adjust seasoning--more paste if you like it hotter, soy sauce if you like it saltier, and sugar if you need it to quell the attack of the pepper. Serve immediately with a great deal of plain rice; the rice absords and erases the residue of spiciness better than a cold liquid.