| 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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