| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Chinese, Beef, Main dish | 4 | Servings |
INGREDIENTS
| 2/3 | lb | Beef flank steak |
| 1 | ts | Dry sherry |
| 1/2 | ts | Ginger; minced |
| 1/3 | ts | Sugar |
| 2 | tb | Oyster sauce |
| 1 | ts | Cornstarch |
| 1/2 | ts | Baking soda |
| 1/4 | c | Chicken stock water |
| 1 | ts | Cornstarch |
| 1/4 | ts | Sugar |
| 1/2 | ts | Sesame oil |
| 1 | tb | Soy sauce |
| 1/4 | ts | Salt |
| 2 | Dried hot red peppers; chopped | |
| 1 | Carrot | |
| 2 | c | Boiling water |
| 1 | c | Snow peas; or sliced |
| Beans | ||
| 1 | c | Vegetable oil |
| 1 | c | Fresh mushrooms; sliced |
INSTRUCTIONS
MARINADE SEASONING SAUCE OTHER INGREDIENTS Use a cleaver to slice beef across the grain and at an angle into thin strips; cut strips 2 inches long; combine marinade in a medium bowl; add beef strips mix well and let stand for 30 minutes. Mix seasoning sauce in a small bowl; mix well; set aside. Add salt and carrot to water in a small saucepan; boil 15 minutes; add snow peas or green beans; cook 1 minute; remove from heat and cool vegetables in cold water; drain well; slice carrot into thin slices. Heat oil in wok over medium heat for 1 minute; add marinated beef, stir-frying until lightly browned; remove with slotted spoon, draining well over wok; set aside. Remove oil from wok except 1/4 cup; heat over high heat for 30 seconds; add red peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seasoning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce thickens slightly. Serve hot. Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993 Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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