| 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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