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Beef with Yao Tiao


Beef with Yao Tiao
1/2 pound lean flank steak, cut into thin slices, each cut in half crosswise
1 Tablespoon oyster sauce
2 Tablespoons Shaoxing yellow rice wine
1 Tablespoon dark or mushroom soy sauce
2 Tablespoons cornstarch
2 Tablespoons vegetable oil
2 yau tiao, sliced into rounds
1 red chili, seeds removed, and minced
6 whole canned water chestnuts, sliced into rounds
1. Mix the meat with the oyster sauce, rice wine, and the soy sauce and allow to rest fifteen minutes, then stir in the cornstarch.
2. Heat a wok or fry pan, add the oil and fry the slices of yautiao, then remove them and drain on paper towels.
3. In the remaining oil, drain then stir-fry the beef and the chili pepper until the meat is no longer pink, then add the water chestnut and the remaining meat marinade. Stir until it starts to thicken, then add the yau tiao slices, toss, and serve.

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