| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Asian |
Beef-mt, Asian-mt |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin tip or flank steak |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Vegetable oil |
| 1 |
|
Clove fresh garlic; minced |
| 1/2 |
c |
Canned baby corn |
| 1/2 |
c |
Canned straw mushrooms |
| 1 1/2 |
c |
Frozen peas and carrots |
| 1 |
tb |
Cornstarch; dissolved in |
| 1/4 |
c |
Cold water |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Baking soda |
| 1 |
ts |
Cornstarch |
| 1/4 |
c |
Chicken broth |
| 2 |
tb |
Dark soy sauce |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cider vinegar |
| 2 |
ts |
Hot pepper oil |
| 1/2 |
ts |
White pepper |
INSTRUCTIONS
MARINADE
SEASONING SAUCE
Cut beef with the grain into 2 inch strips; then slice again the grain into
thin slices. Split each baby corn into 2 pieces. If the straw mushrooms are
too big, cut them into smaller pieces. Defrost the frozen peas and carrots.
Mix marinade and stir in beef. Cover and chill for at least 30 minutes. Add
2 tablespoons oil to marinade to separate pieces of beef. Mix seasoning
sauce. Heat 1/2 cup oil in wok over high heat. Add beef and stir fry until
beef changes color. Remove and drain. Reserve oil. Then heat 1 tablespoon
of the reserved oil in the same wok over high heat. Add garlic; stir fry
until garlic is slightly brown. Add baby corn, straw mushrooms, peas and
carrots; stir fry 1 minute. Add seasoning sauce, stir constantly until
sauce thickens. Return beef to wok and mix well. Serve hot. 4 servings.
Recipe by: rfoster@bellsouth.net (Robert Foster)
Posted to MC-Recipe Digest V1 #797 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 22, 1997
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