| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Beef |
| 1 | t | Cornstarch |
| 1 | t | Soy sauce |
| 1/4 | t | Salt |
| 1 | pn | Sugar |
| 1 | T | Cornstarch |
| 2 | T | Water |
| 1/2 | c | Scallion stalks |
| 2 | T | Oil |
| 2 | T | Oyster sauce |
| 1/4 | c | Stock |
INSTRUCTIONS
Slice beef thin against the grain. Combine cornstarch, soy sauce, salt and sugar. Add to beef and toss to coat. Blend remaining cornstarch and cold water to a paste. Cut scallions in 1-inch sections. Heat oil. Add scallions and stir-fry until translucent. Add beef and stir-fry until it loses its redness. Add oyster sauce and stir-fry 1 to 2 minutes more. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over medium heat. Stir in cornstarch paste to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 175
Total Fat: 19.3g
Cholesterol: 43.5mg
Sodium: 598.3mg
Potassium: 209.7mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: <1g
Protein: 10.8g