| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Beef, Chinese | 6 | Servings |
INGREDIENTS
| 1 | lb | Beef steak |
| 1/2 | t | Salt |
| 3 1/2 | T | Vegetable oil |
| 1 | T | Soy sauce |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 2 | T | Sherry |
| 4 | T | Beef stock |
| 2 | Ginger root | |
| 2 1/2 | T | Oyster sauce |
| 3/4 | t | Sugar |
| Pepper, to taste |
INSTRUCTIONS
Cut the beef into small thin slices and rub these with the salt and 1/2 tablespoon of oil. Mix the soy sauce, cornstarch, water, sherry and stock in a bowl until well blended. Finely chop the ginger. Heat the oil in a frying pan. When hot add the beef, spreading the pieces out, and stir-fry them over a high heat for 1 minute. Add the ginger, followed by the oyster sauce and sugar, and continue to stir-fry for 30 seconds. Pour in the sauce mixture from the bowl, and continue to stir-fry over a high heat for a further minute. Serve immediately on a well-heated dish. This mixture of seafood flavor with meat is a common Cantonese practice which most southerners enjoy, but hich is not always accepted in central and north China. Recipe By : Chinese Regional Cooking by Kenneth Lo From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 259
Total Fat: 28.9g
Cholesterol: 54.3mg
Sodium: 620.4mg
Potassium: 204.4mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: <1g
Protein: 13g