| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Flank steak; thinly sliced |
| 1 |
tb |
Oil |
| 1 |
|
Clove garlic; mashed |
| 1/2 |
|
Onion; sliced thinly |
| 1 |
c |
Chinese peas |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Oyster sauce |
| 2 |
ts |
Sherry |
| 1 |
ts |
Shoyu |
| 1 |
tb |
Sugar |
| 1 |
tb |
Oil |
INSTRUCTIONS
MARINADE
Marinate beef for 15 minutes or longer. Heat oil in skillet and brown
garlic. Stir fry onion and marinated meat. Add peas and heat thoroughly.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's
Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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