| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Dry sherry |
| 2 |
ts |
Soy sauce |
| 8 |
oz |
Lean flank steak; (or the leanest you can get) – thinly sliced into 2" by 2" by 1/8 " |
| 1 |
tb |
Minced fresh garlic |
| 1 |
ts |
Minced fresh ginger |
| 4 |
md |
Onions; cut into wedges |
| 2 |
|
Stalks of celery; sliced diagonally into 1/4" pieces |
| 1/2 |
c |
LF beef stock |
| 3 |
tb |
Oyster sauce |
| 3 |
tb |
Ketchup |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
Combine sherry & soy sauce. Add beef to sauce and leave to marinate in a
bowl for 20 - 30 mins (actually, overnight in the refrigerator is good).
Heat wok for 2 minutes. Spray with PAM. Add onions and celery. Stir fry
till onions BEGIN to turn soft.
Add garlic & ginger. Stir fry for 30 secs to 1 min (don't burn it!). Add
beef. Stir fry for 30 secs. Add oyster sauce, ketchup, sugar, stock. Stir
it up till all heated and beef is cooked to own preference.
Alternatively, brown beef in wok first. Remove from wok & set aside. Cook
other ingredients as above, but without the beef. Add the beef at the end,
heat through and serve.
This is great with rice or noodles.
Posted to EAT-LF Digest by "K Lim" <koombana_TheGreat@bigfoot.com> on Sep
1, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“The church is prayer-conditioned.”