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Beef and Thousand Year Eggs, Taiwanese Style


Beef and Thousand Year Eggs, Taiwanese Style
1/2 pound sirloin steak, cut into one-eighth by three inch strips
1 Tablespoon mushroom soy
1 teaspoon Chinese rice wine
2 teaspoons cornstarch
2 teaspoons sesame oil
2 teaspoons vegetable oil
16 thousand-year pigeon eggs
2 iron eggs or thousand-year duck eggs, each cut into eighths
3 slices fresh ginger, peeler and cut into thin strips
1. Mix steak strips, mushroom soy, rice wine, cornstarch, and sesame oil. Set aside for fifteen minutes.
2. Heat a wok to medium and stir-fry the sesame seeds in this dry wok just until they are golden brown. Remove them to a plate until needed. Use a spatter shield between stirs as the seeds can pop all over the place.
3. Heat vegetable oil and stir-fry the meat mixture for half a minute; the meat will be very pink inside, brown on the outside. Then add both types of preserved eggs and one tablespoon of water. Stir-fry another half minute before adding the ginger. Stir well this for yet another half minute, add the sesame seeds, stir once, and serve.

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