The Lincoln Center complex of New York City's West Side is one of the town's cultural centers. The New York State Theatre, Metropolitan Opera and Avery Fisher Hall have made it a focal point for the arts, which of course, include the culinary crafts. The area has become a magnet for restaurants, Shun Lee West, boasts the virtuoso, Michael Tong. The following is his rendition of an old oriental favorite.
- 1 pound beef filet mignon
- 1 teaspoon Szechuan chili paste or hot sauce
- 2 teaspoons cornstarch
- 1 1/2 tablespoons sugar
- 2 tablespoons dry sherry or rice wine
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1/2 cup vegetable oil
- 1 tablespoon chopped garlic
- 2 tablespoons chopped scallions
- 1/2 cup thinly sliced bamboo shoots
- 1/4 pound snow peas
- 1 teaspoon sesame seeds
Cut the beef filet into bite-sized pieces.
In a small bowl, thoroughly combine the chili paste or hot sauce, cornstarch, sugar, sherry or rice wine, soy sauce and vinegar. Set aside.
In a wok or a skillet over high heat, heat the oil. Add the filet pieces and cook for about 30 seconds, turning almost constantly. Remove the meat from the skillet and set aside. Discard all but 3 tablespoons of the oil.
Reheat the 3 tablespoons of oil over high heat. Add the garlic and scallions and stir-fry for 20 seconds. Add the bamboo shoots, snow peas, sesame seeds and the steak and stir-fry for 1 minute. Stir in the soy sauce mixture and cook for 30 seconds.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
481 calories; 37g total fat; 70mg cholesterol; 794mg sodium; 11g carbohydrates; 1g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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