| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Ethnic:, Chinese | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean beef (preferably flank steak) |
| 1 | tb | Soy sauce |
| 1 | tb | Rice wine or sherry |
| 1 | tb | Cornstarch |
| 1 | Green onion; cut into 1" pieces | |
| 1 | ts | Fresh ginger; chopped |
| 1/2 | c | Chicken broth |
| 2 | tb | Soy sauce |
| 2 | tb | Oyster sauce |
| 1/2 | tb | Rice wine or sherry |
| 2 | ts | Cornstarch |
| 2 | ts | Sugar |
| A few drops sesame oil | ||
| 1 | pn | Pepper |
| 2 | c | Broccoli flowerets |
| 1 | c | Canned mushrooms (straw or button); drained |
| 1 | Carrot; sliced |
INSTRUCTIONS
COOKING SAUCE VEGETABLES 1. Cut the beef across the grain into thin slices. Marinate in the soy sauce, rice wine, and cornstarch. Set aside. 2. Cut up the green onion and ginger. 3. Mix all the ingredients for the cooking sauce. 4. Blanch the broccoli and carrot slices in boiling water with a pinch of salt until slightly soft, but still crunchy. Drain and set aside. I usually do this step in the microwave. 5. Heat a wok over high heat. Add 2 to 3 tablespoons oil. Fry the green onion and ginger until fragrant, then add the marinaded beef. Stir fry quickly until the meat changes color. 6. Pour in the cooking sauce and heat until thickened and bubbly. 7. Mix in the vegetables. 8. Serve over rice. Note: As with all Chinese cooking, it is very important to have a strong heat source. Have your stove on the highest setting, or if possible, cook in your backyard on a propane gas stove. This takes care of the problem of odors and smoke in your kitchen also. Recipe By : Lisa Oh (lisa_o@msn.com) Posted to MC-Recipe Digest V1 #262 Date: Sun, 27 Oct 96 10:32:19 UT From: "Lisa Oh" <Lisa_O@msn.com> NOTES : For Broccoli and Chicken, simply substitute 1 or 2 chicken breasts for the beef.
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