| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Round steak/venison |
| 1/4 |
c |
Light soy sauce |
| 1 |
c |
Beef bouillon |
| 1/4 |
ts |
Ginger |
| 2 |
|
Clove mashed garlic |
| 1/4 |
c |
Cooking sherry |
| 4 |
tb |
Peanut oil |
| 2 |
|
Clove chopped garlic |
| 1 1/2 |
c |
Boiling water |
| 3 |
lg |
Green peppers cut into 1/2 |
|
|
Inch strips |
| 1 |
c |
Sliced water chestnuts |
| 3 |
tb |
Cornstarch |
|
|
Sherry or sesame oil |
|
|
Hot boiled rice |
INSTRUCTIONS
Cut meat against the grain into 1/2 inch strips (this is easier to do if
meat is partially frozen). Make a marinade for the meat by combining soy
sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12
hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut
oil and saute chopped garlic until it turns golden brown. Remove, leaving
at least 2 tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry/sesame oil to meat while it's browning). Add
reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time,
if desired. When meat is tender, remove and keep in warm oven. Pour
marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling
water, if needed. Simmer until thick. Stir-fry green pepper and water
chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add dash
sesame oil to taste. Serve over boiled rice.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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