Chinese Pepper Steak
INGREDIENTS:
1/4 ts Salt - peeled and minced
1/4 c Sugar 1 1/2 ts Hoisin sauce
1 1/2 tb Light soy sauce 1 tb Bottled Chinese bean paste
1 1/2 ts Oyster sauce 1 Garlic clove; minced
1/4 ts Sesame oil 2 Shallots; diced
1/2 ts MSG (optional) 1 1/4 lb Pork tenderloin
1 tb White or rose wine 2 tb Honey
1 1" piece gingerroot 2 dr Red food color
1/4 ts Salt - peeled and minced
1/4 c Sugar 1 1/2 ts Hoisin sauce
1 1/2 tb Light soy sauce 1 tb Bottled Chinese bean paste
1 1/2 ts Oyster sauce 1 Garlic clove; minced
1/4 ts Sesame oil 2 Shallots; diced
1/2 ts MSG (optional) 1 1/4 lb Pork tenderloin
1 tb White or rose wine 2 tb Honey
1 1" piece gingerroot 2 dr Red food color
Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine, gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl. Add pork, baste thoroughly and marinate 1 1/2 to 2 hours. Place pork on rack in roasting pan. Bake at 425F 15 minutes. Turn meat and bake 7 minutes longer. Remove pork and brush with honey mixed with food color. Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold.
(C) 1992 The Los Angeles Times
(C) 1992 The Los Angeles Times