xiaoxl/recipe_data huggingface dataset:
Orange Nut Waffles with Orange Syrup


Ingredients:
cake flour, sugar, baking powder, salt, eggs, milk, walnuts, butter, sugar, dark rum, Curacao, orange, rind of

Directions:
Preheat waffle iron.
Sift flour, sugar, baking powder and salt into small bowl.
Beat egg yolks in medium bowl until thickened.
Add milk, orange juice and orange peel and mix thoroughly.
Gradually add flour mixture, blending well.
Stir in walnuts and butter.
Beat egg whites in small bowl until stiff.
Fold into walnut mixture.
Bake waffles in waffle iron, according to manufacturer's instructions.
Serve immediately with Orange Syrup.
Orange Syrup (makes 1 2/3 cups].
Combine sugar and orange juice in small saucepan and bring to bowl over low heat, stirring constantly.
Remove from heat.
Blend in remaining ingredients.
Let cool completely.
Strain into jar with tight-fitting lid.
Refrigerate.
Reheat syrup before serving.
One Pan Sausage Stew


Ingredients:
kielbasa, Italian sausage, onions, all-purpose flour, diced tomatoes, thyme, bell pepper

Directions:
Heat oil thoroughly.
Add sausage and onions.  Cook for 5 minutes.
Add flour, mix well.
Stir in remaining ingredients, except peppers.
Bring to a boil and reduce heat to low.
Partially cover pan and simmer for at least 15 minutes, or until potatoes are almost done.
Add peppers, cook uncovered for 8 - 12 minutes.
Bean Salad With Lime and Avocado


Ingredients:
kidney beans, corn, avocado, cherry tomatoes

Directions:
Open the cans, rinse the beans (I just leave them in the can and hold the lid down to drain the existing water out, then refill the can with water and repeat until the water comes clean] and drain the corn.
Mix beans and corn in a large bowl.
Prepare the tomatoes. Add to beans and corn.
Slice the avocado in half then use a spoon to scoop out pieces into the beans and corn mixture.
Mix salad gently.
Serve in individual bowls. Squeeze lime juice on top. Enjoy!
Barbecue Chicken Dinner Packets


Ingredients:
barbecue sauce, small red potatoes, boneless skinless chicken breasts, green bell pepper, onion, ground black pepper

Directions:
Preheat outdoor grill to medium-high heat according to manufacturer's directions.  Place four 18x2-inch pieces of heavy foil on counter.  Spray each with cooking spray.  For each packet, spread a generous teaspoon barbecue sauce in center.  Place 1/2 cup potatoes in single layer over sauce.  Spoon another teaspoon sauce over potatoes.
Top potatoes with chicken.  Spoon 1 teaspoon sauce over each breast.  Top each with 1/4th bell pepper, onion and black pepper.  Bring up short sides of each foil packet and double fold top.  Double fold both ends to seal each packet, leaving space for steam to gather.
Place packets on grate of covered grill.  Gril 15 to 20 minutes or until chicken is no longer pink in centers (165°F] and potatoes are tender.  Carefully open packets; sprinkle 1/4th cheese on top of each breast.  Close foil and let stand 2 minutes or until cheese melts.
COOK'S TIPS:
Packets may be baked in shallow pan in 425°F oven 20 minutes or until chicken is no longer pink in centers and potatoes are tender.
Broccoli and Red Bell Pepper Saute


Ingredients:
broccoli, unsalted butter, red bell pepper, green onion, fresh parsley, fresh lemon juice

Directions:
Cut off broccoli florets; cut large florets in half lengthwise.
Peel stems and slice 1/4-inch thick.
Steam broccoli until just crisp-tender, about 4 minutes for florets and 7 minutes for stems.
Rinse under cold water, drain and pat dry.
Melt butter in large skillet over medium heat.
Add bell pepper and saute until softened, about 5 minutes;increase heat to high.
Add broccoli, onions, parsley, juice,salt and pepper and toss until heated through.
Sweet Onion Macaroni Salad


Ingredients:
elbow macaroni, eggs, sweet onion, celery, bread and butter pickles, mustard, pepper, mayonnaise

Directions:
Cook 2 cups of macaroni according to the directions on the package. I add about 1 teaspoon cooking oil and some salt to keep macaroni from sticking together.
While the macaroni is cooking, in another pan hardboil 2 or 3 eggs (sometimes I just rinse the eggs and put them in with the macaroni].
Drain the cooked macaroni, and put in large bowl.
Peel the hard boiled eggs, chop them up and add to macaroni. Also add the onion, celery and pickles. To keep the macaroni sorta moist, I pour a little bit of the pickle juice in-- about a tablespoon.
Mix in mustard, celery salt, pepper, and mayo. If it seems too dry, add more mayo until you like the mixture--not soppy but not dry. You will know!
Chill before serving. Enjoy!
Maple Popcorn


Ingredients:
real maple syrup, walnuts

Directions:
Heat maple syrup over medium heat until syrup reaches 236 degrees F. on a candy thermometer.
Lightly oil large mixing bowl.
Mix popcorn, nuts and syrup with lightly-oiled spoon.
When mixture cools, break off and eat.
Panic Solutions (Almond Cookies)


Ingredients:
butter, sugar

Directions:
Spread crackers on baking sheet in single layer, then sprinkle with almonds., In pot, heat butter and sugar until it bubbles, then drizzle over crackers., Bake at 300 degrees for 15 minutes.
It's Greek to Me Chicken Breasts (Somersize Level 1)


Ingredients:
boneless skinless chicken breasts, lemon juice, olive oil, garlic, oregano, salt

Directions:
Combine lemon juice, olive oil, garlic, oregano and salt in desired quantities.
Marinate chicken breasts in seasoning mixture for two hours.
Seal in a foil packet and bake at 350 degrees for 20-30 minutes or until chicken is cooked through.
Ultimate Rainbow Breakfast Sandwich


Ingredients:
avocado, whole tomato, eggs, parmesan cheese

Directions:
On the stove or oven, toast the bread with cheese until cheese melts.
Slice the tomato and place it on top of the baked bread.
Slice the avocado and place it on top of the tomato.
Cook the egg based on your own preference: fried, scrambled or poached. Place it on top of the tomato.
Cook the bacon and place the cooked bacon on top of the egg.
Place the micro greens on top of the bacon.
And then finally, place your other piece of bread on top!
Simple Crustless Spinach and Mushroom Quiche
Category: breakfast-and-brunch
By S Long

A simple quiche that doesn't require a great deal of time to prepare but still has good flavor.

Ingredients:
2 tablespoons butter
2 cups sliced mushrooms
2 cups reduced-fat sour cream
4  eggs
½ cup grated Parmesan cheese
¼ cup all-purpose flour
1 tablespoon heavy whipping cream
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
6 drops hot pepper sauce, or more to taste
½ (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie dish. Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside. Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl. Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 10-inch quiche

Calories: 412.2
Fat: 32.4 g
Saturated fat: 19.2 g
Carbohydrates: 10.6 g
Sugars: 1.4 g
Dietary fiber: 1.1 g
Protein: 20.8 g
Cholesterol: 214.4 mg
Sodium: 582.9 mg
Breaded Chicken Breasts With Cheese


Ingredients:
seasoned flour, eggs, gruyere cheese, tomato sauce, salt, pepper

Directions:
Preheat oven to 400 degrees farenheit (200 degrees celcius].
Dredge chicken with flour. Dip into beaten eggs. Coat with breadcrumbs.
Heat oil in frying pan. When it reaches medium-high heat, add chicken breasts and cook 4 minutes.
Flip chicken breasts over and cook an additional 4 minutes.
Place chicken in ovenproof dish and cook 5 minutes in pre-heated oven.
Remove chicken from oven and cover each breast with a slice of cheese.
Return chicken to oven and bake 5 more minutes.
Season tomato sauce if necessary and serve with chicken.
Chinky's Mango Bread
Category: breakfast-and-brunch
By Chinky Viola

Get tropical with this mango-packed loaf enhanced with cinnamon and raisins. A wonderful summertime snack.

Ingredients:
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 ¼ cups white sugar
2  eggs
¾ cup vegetable oil
2 ½ cups mangos, peeled, seeded and chopped
1 teaspoon lemon juice
¼ cup raisins

Directions:
Combine all of the dry ingredients.  Beat eggs with oil and add to flour mixture.  Add mangoes, lemon and raisins. Pour into 2 greased 8 x 4 loaf pans.  Bake at 350 degrees F -175 degrees C  (325 degrees F for glass pans) for about 60 minutes or until toothpick comes out clean.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 2 - 8 x 4 inch loaves

Calories: 193.4
Fat: 8.9 g
Saturated fat: 1.3 g
Carbohydrates: 27.2 g
Sugars: 16.7 g
Dietary fiber: 0.9 g
Protein: 2.1 g
Cholesterol: 18.6 mg
Sodium: 191.9 mg
Dede's Broccoli Casserole


Ingredients:
fresh mushrooms, onion, cheddar cheese, eggs, broccoli, Velveeta cheese

Directions:
Saute onions and mushrooms together.
Melt Cracker Barrell cheese with mushroom soup.
Beat eggs and add to broccoli. Then add to mushrooms and onion mixture.
Place in 9x13 inch baking dish.
Top with Ritz crackers and Velveeta cheese.
(Optional: top with crackers and melted butter].
Bake at 350 degrees for 20-30 minutes.
Baked Cod Supreme


Ingredients:
cod fish fillets, dry white wine, onion, fresh parsley, fresh tarragon, water, lemon juice, garlic cloves, cornflour, sherry wine, tarragon, parsley, gruyere cheese, parmesan cheese, peas, pepper, parmesan cheese

Directions:
Add wine, water, garlic, onion, tarragon, parsley, lemon juice to a pan bring to boil. Turn down the heat add cod fillets and simmer until tender about 7-10 Min's.
Remove cod from pan, put in bowl and set aside. Strain liquid into saucepan and return to heat. Add both stocks and sherry stir, in a glass combine cornflour with a little water, add to pan and stir until mixture thickens. Add both the creams, tarragon and parsley stir to mix. Then add the Parmesan cheese and stir until melted, add Gruyere half a cup at a time and stir after each addition until cheese melts, add pepper to taste, remove from heat.
In a large bowl put cod, peas and shrimp pour sauce over and stir gently to combine as you don't want the cod flaking into to small chunks. Place mixture either into individual serving dishes or large oven proof casserole dish. Top with buttered breadcrumbs and sprinkle remaining Parmesan cheese on top. Bake oven for 20-25 Min's or until golden brown at 180c-190c.
Serve by itself or with salad.
For a photo visit  http://the-best-recipes.blogspot.com/.
Steak Diane
Category: meat-and-poultry
By Sallie

This recipe of strip steak pounded thin, seasoned with dry mustard, and pan fried, goes great with cooked mushrooms. Just add them to the pan during the last few minutes of cooking time.

Ingredients:
4 (1/2 pound) strip steaks, cut 1/2 inch thick
salt to taste
freshly ground black pepper to taste
1 teaspoon dry mustard, divided
¼ cup margarine
3 tablespoons lemon juice
2 teaspoons minced fresh chives
1 teaspoon Worcestershire sauce

Directions:
Pound steaks to be 1/4 inch thick, and sprinkle each side with salt, black pepper, and 1/8 teaspoon mustard; rub into the meat. Melt margarine in a large skillet over medium-high heat. Fry 2 of the steaks for 2 minutes on each side, and transfer to a hot serving plate. Repeat with remaining 2 steaks. Add lemon juice, chives, Worcestershire sauce, and remaining mustard to the pan, and bring to a boil. Return the steaks to the pan to heat through, and coat with sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 543.2
Fat: 43.6 g
Saturated fat: 14.9 g
Carbohydrates: 1.6 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 34.6 g
Cholesterol: 106.3 mg
Sodium: 230.3 mg
Old Fashioned Baked Sour Cherry Pudding


Ingredients:
sugar, flour, baking powder, salt, milk, tart cherries, butter

Directions:
Preheat oven to 350 degrees., Combine 2/3 cup sugar, flour, baking powder and salt in a small bowl., Mix milk and almond extract together and lightly stir into the flour mixture., Pour batter into a greased 11 x 7 " pan and set aside., In a small pot, add the cherries, butter and 1 cup sugar and bring to a boil., Cook, constantly stirring for 2 minutes until the sugar disolves., Add the toasted almonds, stir well and spoon the mixture over the batter., Bake at 350 degrees for 30 minutes or until golden brown.
Shrimp and Dill Deviled Eggs
Category: appetizers-and-snacks
By Michele O'Sullivan

Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.

Ingredients:
6  eggs
¼ cup mayonnaise
1 (4.5 ounce) can shrimp, rinsed and drained
2 tablespoons chopped green onions
1 tablespoon chopped fresh dill weed
1 tablespoon lime juice
2 teaspoons prepared Dijon-style mustard
¼ teaspoon hot pepper sauce
1 pinch ground black pepper
fresh dill weed

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise. Remove yolks. Set aside whites. In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper. Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 12 deviled eggs

Calories: 83.3
Fat: 6.3 g
Saturated fat: 1.4 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 5.7 g
Cholesterol: 113.2 mg
Sodium: 102.9 mg
Diana Burger


Ingredients:
ground beef, sour cream, American cheese

Directions:
Put the ground meat into a mixing bowl.
Pour one packet of Lipton's onion dip mix into the bowl.
Add sour cream to the meat and onion dip mixture
Add some chopped onions if you'd like
Mix everything together with your hands.
Make a thin patty
Place American cheese on top of the patty.
Form another thin patty top of the cheese so that the cheese is in the middle of two layers of meat. Make sure there is no cheese showing and there is meat around the cheese on all sides.
Cook the burgers on the grill/barbecue (time depending on how well done you'd like them].
Toast the buns on the grill if you'd like.
Charmie's Albondigas


Ingredients:
chicken broth, diced tomatoes, tomato sauce, water, yellow onion, carrots, celery, potatoes, lean ground beef, rice, cilantro, garlic cloves, pepper, seasoning salt, egg

Directions:
In a large pot combine broth, tomatoes, tomato sauce and water., Add vegetables., Bring to a boil., Meanwhile, combine remaining ingredients in large bowl., Mix thoroughly., Form into small meatballs., Add carefully to soup., Cook for 15-30 minutes until meatballs are cooked through.
Veal Cutlets With Wild Mushrooms


Ingredients:
all-purpose flour, paprika, dried tarragon, unsalted butter, olive oil, sherry wine, tomato paste, heavy cream

Directions:
Place the veal cutlets between 2 pieces of parchment paper or plastic wrap.  Using a meat mallet or rolling pin, flatten the cutlets to an even thickness of about 1/4 inch.  In a shallow bowl or deep plate, mix together the flour, paprika, tarragon, 2 tsp salt, and 1 tsp pepper.  Dredge the veal on both sides in the seasoned flour, shake off the excess, and set aside.
In a large frying pan, melt the 1 Tb butter with the olive oil over medium-high heat.  When the butter is foaming, add the veal, in batches to avoid crowding, and saute, turning once or twice, until lightly browned on both sides, 5-6 minutes.  Transfer the cutlets to a platter and tent loosely with aluminum foil to keep them warm.
Add more butter if needed and add the mushrooms to the pan.  Saute, stirring often, until softened and lightly browned, 4-5 minutes.  Stir in the sherry, stock, and tomato paste.  Raise the heat to high and cook, stirring often, until the sauce thickens, 3-5 minutes.  Remove from the heat and stir in the cream.
Transfer the veal to individual plates and top with the mushroom sauce.  Serve at once.
Tuna Salad With Fresh Dill
Category: salad
By Jessica

An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas.

Ingredients:
1 (5 ounce) can tuna
¼ cup diced celery
¼ cup chopped fresh dill weed
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced green onion
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
½ teaspoon prepared Dijon-style mustard

Directions:
In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 servings

Calories: 40.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 2.3 g
Sugars: 1.4 g
Dietary fiber: 0.2 g
Protein: 6.9 g
Cholesterol: 7.9 mg
Sodium: 78.3 mg
Caramel-Pumpkin Blondies
Category: fruits-and-vegetables
By smg2972

My friend Liz shared a similar caramel pumpkin blondie recipe years ago, and I've made it dozens of times with various tweaks. This is my favorite version, even though the caramel makes it sticky and messy it's totally worth it. It's forgiving, so feel free to alter and experiment! Store in an airtight container.

Ingredients:
nonstick cooking spray
2 ½ cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons cinnamon sugar
½ teaspoon salt
1 cup butter, softened
1 cup brown sugar
½ cup white sugar
2  eggs
1 tablespoon vanilla extract
2 cups pumpkin puree
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped hazelnuts
¾ cup caramel sauce  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray. Whisk flour, pumpkin pie spice, cinnamon sugar, and salt together in a large bowl. Beat butter, brown sugar, and white sugar together in the bowl of an electric stand mixer until creamy. Beat in eggs and vanilla extract until creamy. Beat in pumpkin until combined. Mix in flour mixture. Stir in chocolate chips, butterscotch chips, and hazelnuts. Spread 1/2 the batter into the bottom of the prepared baking dish. Bake in the preheated oven for 10 minutes. Remove from the oven and spread caramel sauce over the top. Top with remaining batter. Return to the oven and bake until the top is light golden brown and the edges start to pull away from the dish, 30 to 35 minutes more. Remove from the oven and transfer to a wire rack to cool completely, 20 to 30 minutes. Cut into bars and serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch pan

Calories: 375
Fat: 18.4 g
Saturated fat: 9.9 g
Carbohydrates: 50.2 g
Sugars: 27 g
Dietary fiber: 2.3 g
Protein: 4 g
Cholesterol: 43.1 mg
Sodium: 245.7 mg
Mexican Salsa II
Category: appetizers-and-snacks
By Sabrina

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Ingredients:
5  roma (plum) tomatoes
3  serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

Directions:
Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain. Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 cups

Calories: 4.4
Carbohydrates: 1 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 1.5 mg
Poblano Peppers Rice


Ingredients:
white rice, mozzarella cheese, garlic clove, olive oil, water, poultry seasoning, salt

Directions:
Roast the poblano peppers direct in the stove until the skin turns black, be careful not to burn the pepper. Put the roast poblano peppers into a plastic bag and top with a cloth, wait 10 minutes.
Put oil on your hands and peel the poblano peppers. With a thin knife carefully opened vertically and cut the base of the seeds, remove seeds and wash if necessary.
Fill poblano peppers with cheese.
Heat the oil in an 1 inch pan and stir the garlic, add the rice, stir for 2 minutes until rices start move and stick together, add 1 1/2 cup of water, put the poultry seasoning and the salt move carefully. place the poblano peppers on the pan. Turn heat to low. cover and let cook until water is absorbed.  Add 1 cup of water, wait until water gone and taste the rice.
Lemon Supreme Cookies


Ingredients:
butter, shortening, sugar, egg, lemon juice, lemon rind, flour, baking powder, baking soda, salt

Directions:
Preheat oven to 375°.
Cream together butter and shortening.
Add sugar and beat until fluffy.
Add egg, lemon juice and rind.
Combine the remain ingredients together and gradually add to the creamed mixture.  Blend well.
Form dough into 1-1/4” balls.  Press lightly.
Bake for 10 - 12 minutes.  Sprinkle with sugar and cool.
Authentic Spicy Chicken Tacos


Ingredients:
corn tortillas, boneless skinless chicken breast, salt, canola oil, onion, green bell pepper, garlic cloves, ground cumin, hot salsa, fresh cilantro, scallion, queso fresco, fresh tomato, reduced-fat sour cream

Directions:
Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.
Colorful Mongolian Beef Stir Fry


Ingredients:
lean ground beef, Chinese cabbage, sea salt, dry sherry, hoisin sauce, oyster sauce, malt vinegar, carrot, green onion, dry sherry, light soy sauce, cornstarch, gingerroot, garlic cloves

Directions:
Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid.
Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside.
Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds.
Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through scallions, reserving just a little to garnish, and remove from heat.
Spoon beef into a serving bowl, sprinkle with remaining scallions and serve.