CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Hunan |
Meat |
4 |
Servings |
INGREDIENTS
1 |
lb |
Lean beef round; sliced into paper thin strips |
1/4 |
c |
Soy sauce |
2 |
tb |
Sherry |
1 |
|
Clove garlic; chopped |
3 |
tb |
Oil |
1 |
|
Bunch scallions; cut into 1 inch lengths |
1 |
c |
Thinly sliced carrots |
2 |
c |
Thinly sliced celery |
1 |
cn |
(6-oz) button mushrooms; drained |
1 |
ts |
Salt |
1/4 |
c |
Whole blanched almonds |
1/2 |
ts |
Ground ginger (up to) |
1 |
ts |
Hot pepper flakes |
INSTRUCTIONS
Combine beef, soy sauce, sherry and garlic and let stand at room
temperature for 1 hour. Remove beef and reserve marinade. In a large
skillet, heat oil until it sizzles. Add beef and stir-fry for 2 or 3
minutes or until browned. Add marinade and remaining ingredients and
stir-fry over high heat for 4 to 5 minutes or until vegetables are tender
but still crisp. Add pepper flakes a little at a time to taste. Yield: 4
servings.
ELLON COCKRILL (MRS. ROGERS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Our God is an *_AWESOME_* God!”