| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Asian |
Asian-mt, Beef-mt, Skillet-mt |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Cornstarch, plus 1 1/2 |
|
|
teaspoon |
| 1 |
|
Egg, beaten |
| 6 |
oz |
Flank Steak thinly sliced |
| 1 |
c |
Vegetable oil |
| 1/2 |
lb |
Broccoli |
| 2 |
|
Green onions, chopped |
| 2 |
T |
Sugar |
| 2 |
T |
White wine |
| 3 |
T |
Chicken stock |
| 1/2 |
c |
Soy sauce |
| 1 |
T |
Soy sauce |
| 1 |
t |
Monosodium glutamate |
| 1 |
t |
Ground black pepper |
INSTRUCTIONS
Dissolve 1 tablespoon cornstarch in 3 tablespoons cold water. Combine
with the egg in a medium bowl; add the sliced flank steak and marinate
in the refrigerator several hours or overnight. Heat the oil in a wok
or heavy-bottomed skillet over high heat. Remove the beef from the egg
mixture with a slotted spoon; add to the wok and stir-fry until light
brown. Add the broccoli and stir-fry until bright green. Remove the
broccoli and beef; drain. Remove all but 2 tablespoons of the oil from
the wok. Add the green onions and stir-fry 1 minute. Whisk together
the sugar, wine, remaining 1-1/2 teaspoon cornstarch, chicken stock,
soy sauce, sesame oil, MSG, and pepper. Add the mixture to the green
onions and stir briskly. Return the beef and broccoli to the wok. Toss
lightly to coat with the sauce and turn out onto a heated platter or
bowl. Serve immediately. Recipe by: BGMB90B@prodigy.com (Elaine Radis)
Posted to MC-Recipe Digest V1 #797 by 4paws@netrax.net
(Shermeyer-Gail) on Sep 22, 1997
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