| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Asian |
Beef-mt, Skillet-mt, Asian-mt |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
tb |
Sugar |
| 2 |
tb |
White wine |
| 3 |
tb |
Chicken stock |
| 1/2 |
c |
Soy sauce |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Monosodium glutamate |
| 1 |
ts |
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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