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Seaweed and Beef in Sacha Sauce


Seaweed and Beef in Sacha Sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon cornstarch
1 sheet seaweed, ground
1/2 teaspoon cumin, smashed with end of the cleaver
1/2 pound beef loin or flank steak, sliced in half inch slices
1 Tablespoon corn oil
1 clove garlic, minced
3 Tablespoons sa cha sauce
1 Tablespoon dark soy sauce
1/2 cup cold chicken broth mixed with one tablespoon cornstarch
2 Tablespoons sweet basil, coarsely minced
1. Mix sugar, salt cornstarch, ground seaweed, and smashed cumin. Use it to rub all sides of the meat. If the meat pieces are very long, they can be cut in half before this rubbing. Cover them and refrigerate for two or three hours.
2. Heat oil, and fry garlic, then fry the meat slices leaving them pink inside. Put them on a very hot platter and set aside while making the sauce.
3. In a small pot, heat sa cha and soy sauces, then add the broth mixture and bring to the boil. Add the basil and pour over the meat, then serve.

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