| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef flank steak slice thin across the grain |
| 1 |
tb |
Dry sherry |
| 1 |
tb |
Light soy sauce |
| 1 |
pn |
Sugar |
| 2 |
tb |
Peanut oil |
| 2 |
|
Cloves garlic, chopped fine |
| 6 |
|
Thin slices fresh ginger, cut julienne |
| 2 |
tb |
Oyster sauce |
| 1/8 |
c |
Chicken stock |
| 2 |
|
Green onions, cut Chinese style |
| 2 |
|
Eggs, well beaten |
INSTRUCTIONS
Marinate the meat in wine, soy sauce, and sugar for 15 minutes. Heat a wok
and add the oil. Chow the garlic and the ginger for one minute. Remove the
garlic and ginger from the wok, reserving them, and leaving the oil in the
pan. Chow the beef on one side for one minutes and then add the removed
ginger and garlic. Add the oyster sauce, chicken broth, and green onions
and chow for a moment. Stir in the beaten eggs and cook just for a moment,
until the mixture thickens.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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