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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients:
1 vinegar, apple cider
4 fish, trout
1 Pound(s) Beef tenderloin
1/2 honey, liquid
1/4 flour, white
5 Cup(s) Oil
1 dijon mustard
1 pepper
4 Dried peppers
1 medium zucchini, green
1 salt
10 Szechuan peppercorns
1 blackberry, fresh
1 Star anise
1/4 water
2 Teaspoon(s) Soy sauce
1 nutmeg
1/3 Teaspoon(s) Salt
1 cinnamon
1 Cup(s) Water
3/4 sugar, white
1 Teaspoon(s) Sesame oil
1 zest, minced lemon, fresh
1 Peel of orange; shredded
1/2 diced celery
1 lemon, juice
1 tomato, fresh, green
1 oil, olive | |
Directions: Cut beef into slices 1/3" thick. Heat oil for deep-frying. Fry beef slices
about 8 minutes; drain. Pour off all but 3 cups oil. Stir-fry pepper,
peppercorns and anise. Add remaining ingredients with beef and cook about 8
minutes over medium heat until thickened. TIP: This dish may also be made
with chicken.
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