| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless meat from beef short ribs; more or less, sliced thin |
| 1 |
c |
Soy sauce |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Sesame oil |
| 1 1/2 |
ts |
Black pepper |
| 1 1/2 |
ts |
Monosodium glutamate |
| 3 |
|
Cloves garlic; chopped fine |
| 1 |
md |
White onion; chopped |
INSTRUCTIONS
Mix all of the ingredients but the meat in a wok (no additional oil is
needed); stir and heat, then add the meat and cook, stirring, until no
longer red. Overcooking likely will toughen the meat. NOTE: Any good,
tender grade or cut of lean beef would serve equally well.
FROM SOME NEWSPAPER ARTICLE(?)
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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