| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Oriental, Beef, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin Butt Steak, |
|
|
Cut into bite-sized pieces |
| 3 |
tb |
Vegetable oil |
| 1 |
ts |
Salt |
| 2 |
ts |
Grated lemon peel |
| 2/3 |
c |
Beef broth |
| 1 |
lb |
Fresh snow peas (Chinese pea |
| 1/2 |
c |
Sliced freash mushrooms |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
tb |
Cornstarch |
| 1/8 |
ts |
Ground ginger |
|
|
Hot, cooked rice |
INSTRUCTIONS
Heat oil with salt in wok or heavy skillet over medium-high heat. Stir-fry
steak pieces until browned. Sprinkle with lemon peel. Add broth, peas and
mushrooms. Stir-fry 1 minute longer. Combine lemon juice with cornstarch.
Add to beef and cook until thickened and bubbly. Stir in ginger. Serve with
hot, cooked rice. 4-5 servings. From In Season, a publication of the
Vermont Department of
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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