Recipe of the Week

1 must of eaten this dish hundreds of times during my time in Taiwan. I never got tired of it and I have been trying to find a recipe just like what I had there for the last almost 6 years. I finally have the perfect recipe that brings back so many memories for Mike ad I. I know you all with just devour this like I do so I hope it goes on your list of to try soon recipes. The pepper does make it a litte spicy which I love but if you don"t then put less pepper. It was a favourite amoung missionaries so that tells you it is not too foreign tasting and even similar to some thinng we are used to eating here.

 Beef in Gravy over Rice 牛肉燴飯

250 grams Beef tenderloin
1/2 carrot sliced on a slant
1/2 onion, cut in chumks
1 green onion, minced
2 cloves garlic, minced
400 ml or 1 3/4 cups water
1 cup roughly chopped spinach or other green
1 Tbsp. starch mixed with 1 Tbsp. water or 3 Tbsp. lotus root powder

Beef marinade:
1 egg white
1 Tbsp soy sauce
1 tsp. beef boullion

1 Tbsp. starch

Seasonings:
3 tsp. soy sauce
1 tsp. oyster sauce
1 tsp. sesame oil
1/2 tsp. sugar
1 tsp. ground black pepper

Thinly slice beef against the grain. This is easiest when it is mostly frozen with a very sharp non-serrated knife. Mix egg white, soy sauce and beef boullion into beef and let rest 30 minutes then stir in starch. Prep vegetables. Heat wok over high heat and add a lttle oil. Stir-fry beef until cooked through then remove. Heat a little oil and add onion, garlic, green onion and carrot. Stir-fry until onion starts to soften. Add water, seasonings and beef. Simmer a couple minutes then add the starch and water mixture and stir until lightly thickened. Take off the heat and stir in spinach and a little, little sprinkle of sesame oil.