| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Beef | 4 | Servings |
INGREDIENTS
| 1 | lb | Flank steak |
| 1/3 | c | Water |
| 2 1/2 | t | Cornstarch |
| 2 | T | Dry sherry |
| 1/4 | c | Soy sauce |
| 1/2 | t | Ground ginger |
| 1 | Clove garlic, minced | |
| 3 | T | Salad oil |
| 1/2 | lb | Mushrooms, sliced |
| 1/2 | lb | Snow peas |
INSTRUCTIONS
Slice flank steak diagonally into thin strips about 1 inch wide and 2 inches long. In a small bowl mix water, cornstarch, sherry, soy sauce, ginger, and garlic until corn starch dissolves. In a large frying pan or wok, heat 2 tablespoons of the oil over high heat; in it brown beef strips quickly on both sides, about half at a time, removing them as soon as they brown. When all the beef is browned and removed from pan, add remaining 1 tablespoon oil. In it brown mushrooms lightly, stirring; mix in peas, stirring until bright green. Add seasoned cornstarch liquid and cook, stirring, until thickened and clear. Return beef strips to pan and cook just until heated through. Serve immediately. Recipe By : the California Culinary Academy From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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