| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Ethnic | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Flank steak |
| 1 | tb | Cornstarch |
| 1 | tb | Dry sherry |
| 2 | tb | Peanut oil |
| 1 | cl | Garlic,minced |
| 1 | Lemon Ginger Sauce | |
| * (recipes follows) * | ||
| 1 | c | Thin,diagonally sliced, |
| Carrots | ||
| 1 | md | Onion,cut into chunks |
| 1 | cn | (16 oz) cut green beans |
| 1 | c | Sliced fresh mushrooms |
| 1 | tb | Fresh lemon juice |
| 2 | tb | Honey |
| 1 | tb | Dry sherry |
| 1 | tb | Slivered ginger root |
| 1 | cl | Garlic,minced |
| 1 | ts | Cornstarch |
INSTRUCTIONS
LEMON GINGER SAUCE Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix well.
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