Stir-fried tangy beef from The Modern Art of Chinese Cooking by Barbara Tropp

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jjhorinek on April 05, 2014

    The addition of brown sugar, sugar, and hoisin sauce makes for a noticeable sweetness. To counteract that, I added Chinese vinegar to taste at the end of the preparation. Also, while I think the carrots are important, I used peeled broccoli stems cut into matchsticks instead of the green beans. Used significantly more minced ginger which added a savory hot note. Finally, I would use whole fresh Thai chili when available instead of the red pepper flakes.

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