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Beef and Walnuts

Source: The Heritage of Chinese Cooking
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 4
The Song dynasty, especially the era of the southern Song (AD 1126-1279), is known as China's Golden Age. With increased wealth from overseas trade, suddenly during this time there was a new, middle-class elite who began to be interested and indulge in good food in a way seen before only amongst the wealthy.
8 ounces beef sirloin (fillet steaks), cut into 3/4-inch  dice
For the Beef Seasoning:
2 teaspoons Shaoxing rice wine (available at Chinese stores) or dry sherry
2 teaspoons light soy sauce
2 teaspoons cornstarch
1 tablespoon cold water

4 ounces walnuts
2 cups peanut oil, for deep-frying
1 medium carrot
4 thin slices fresh ginger
2 stalks scallions, cut into 1 1/4-inch lengths
For the Seasonings:
1/4 teaspoon salt
1/2 teaspoon cornstarch
Dash of white pepper
2 tablespoons Family Chicken Broth
Other necessary recipes:
Family Chicken Broth
Beef and Walnuts Recipe at
Combine the beef and beef seasoning ingredients. Set aside for 10 minutes.

Cook the walnuts in boiling water for about 6 minutes; drain. Spread the walnuts out to dry.

Pour the peanut oil into a preheated wok and heat until it is just smoking. Turn the heat to low, add the walnuts, and stir slowly. Continue frying the walnuts over low heat until golden brown and crisp. Remove, drain and place on paper towels. Leave the oil in the wok.

Cut grooves along the carrot's length at about 1/2-inch intervals. Cut the carrot crosswise into 1/4-inch slices.

Heat the oil in the wok until moderately hot. Deep-fry the beef for 1 minute. Remove with a slopped spoon and set aside. Pour off the oil, leaving 1 tablespoon of oil behind. Sauté the carrot flowers, ginger and the scallions. Add the walnuts and toss all together for 1 minute. Return the beef to the wok to "marry" with the other ingredients. Stir in the seasonings over high heat.

Serve with steamed rice.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 421
Fat. Total: 36g
Fiber: 3g
Carbohydrates, Total: 10g
Sodium: 341mg
% Cal. from Fat: 77%
Cholesterol: 38mg
Protein: 18g
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