trb (09/15/82)
This is my father's recipe for Sweet and Pungent Beef. He says
"It received rave notices from my catering classes and is the
result of mucho refinements."
Andy Tannenbaum Bell Labs Whippany, NJ (201) 386-6491
SWEET AND PUNGENT BEEF Jack Tannenbaum
1-1/2 lbs sirloin steak (or shoulder) 2 cups water
2 eggs 1/4 cup vinegar
1 minced garlic clove 1/2 cup sugar
1/2 cup cornstarch 2 green peppers cut in
1 #2 can of pineapple chunks one inch squares
2 cups of rice (raw) 2 tomatoes cut in eighths
1/2 tsp. salt oil or fat for deep frying
DIRECTIONS
I. First make the sauce.
1. Drain the syrup from the pineapple chunks into the saucepan.
Mix 1/4 cup of the cornstarch with the pineapple syrup.
2. Blend in the water, vinegar, salt and sugar.
3. Cook over a low flame stirring until thickened.
II. Put up the rice. It should be cooked separately and the recipe should
be served over it.
III. Preparing the meat:
1. Heat the oil to 375 deg. F.
2. Cut the beef into 1/2 inch cubes.
3. Roll the meat in the other half of the cornstarch (1/4 cup)
OR shake both in a paper bag.
4. Beat the egg and garlic together.
5. Slowly pour the egg and garlic mixture (beat up and mixed
together first) into the coated meat. It is not necessary to
pour all of the egg and garlic in if it seems wet enough with
less. This may be true if the pieces are cut larger and the
liquid does not have to cover as much.
6. Fry cubes in oil until browned -- about 5 minutes. Only fry
half the quantity at a time so that the temperature of the oil
is not lowered too much. Then drain on absorbent paper.
7. Finally, add the meat cubes, the pineapple, the pepper (green),
and the tomatoes to the sauce and cook together for about
7 - 10 minutes. The tomatoes will get soft, but the green
pepper should stay somewhat crunchy. Adding about a half
teaspoonful of "Gravymaster" is optional. It will enhance both
the color of the gravy as well as the taste.
8. Some people add cubes of large sweet pickles and also pieces
of cauliflower along with the other vegetables.
9. This recipe can also be used by substituting pork, scallops,
shrimp, lobster, etc. for the beef.