| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Meats, Main dish | 4 | Servings |
INGREDIENTS
| 1 | lb | Beef; sliced 1/4-in. thick (2 x 1 in. pieces) |
| 1/2 | c | Scallions, white sections only, cut to 1 in. lengths |
| 1/4 | ts | Salt |
| 1/2 | ts | Soy sauce |
| 1 | ts | Cornstarch |
| 1 | ds | Sugar |
| 2 | tb | Vegetable oil |
| 2 | tb | Oyster sauce |
| 1/4 | c | Chicken stock |
| 1/4 | ts | MSG (optional) |
| 1 | tb | Each cornstarch & water made into a paste |
INSTRUCTIONS
In mixing bowl, combine salt, soy sauce, 1 tsp. cornstarch & sugar. Blend thoroughly & add sliced beef. Marinate 5 minutes. Add oil to pre-heated wok or skillet. Add beef, scallions, & oyster sauce. Toss-cook at high heat 3 minutes. Add chicken stock, MSG, and cornstarch/water paste. Mix & toss until gravy thickens & has coated the beef & scallions. Serve very hot. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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