| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Beef | 4 | Servings |
INGREDIENTS
| 1 | lb | Beef flank steak, sliced thin across the grain |
| 1 | tb | Light soy sauce |
| 1 | tb | Dry sherry |
| 1 | pn | Sugar |
| Black pepper, freshly ground, to taste | ||
| 2 | tb | Oyster sauce |
| 3 | tb | Peanut oil |
| 1/2 | ts | Sesame oil |
| 2 | Green onions, slice Chinese style | |
| 1/2 | Head iceberg lettuce shredded | |
| 1/8 | c | Chicken stock |
INSTRUCTIONS
Marinate the beef in the soy sauce, wine, sugar, black pepper, and oyster sauce for 15 minutes. Heat a wok and add 1 1/2 T of the peanut oil. Chow the meat quickly on high heat, about 3 minutes. Remove from the pan to a serving bowl. Heat the wok again and add another 1 1/2 T peanut oil. Add the sesame oil and green onions, and chow for a moment. Add the lettuce and return the meat to the wok. Add the chicken stock and cook for a moment while a sauce forms. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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