Quick-fried Beef With Oyster Sauce

Mary’s bottle contained perfumed oil- pure nard imported from India’s Himalayan Mountains. It was of highest quality and therefore very expensive. She had probably kept it as a family treasure, her most precious possession. Its value approximately the annual wages of a common laborer- a lifetime’s savings! But when it came to Jesus, Mary never even counted the cost. Her love was as pure as her precious ointment. Love like this gives everything and only regrets it has not more to give.

Cheryl Ford

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Chinese	Beef, Chinese	6	Servings

INGREDIENTS

1	lb	Beef steak
1/2	t	Salt
3 1/2	T	Vegetable oil
1	T	Soy sauce
2	t	Cornstarch
2	T	Water
2	T	Sherry
4	T	Beef stock
2		Ginger root
2 1/2	T	Oyster sauce
3/4	t	Sugar
		Pepper, to taste

INSTRUCTIONS

Cut the beef into small thin slices and rub these with the salt and
1/2 tablespoon of oil.  Mix the soy sauce, cornstarch, water, sherry
and stock in a bowl until well blended. Finely chop the ginger. Heat
the oil in a frying pan. When hot add the beef, spreading the pieces
out, and stir-fry them over a high heat for 1 minute. Add the ginger,
followed by the oyster sauce and sugar, and continue to stir-fry for
30 seconds. Pour in the sauce mixture from the bowl, and continue to
stir-fry over a high heat for a further minute.  Serve immediately on
a well-heated dish. This mixture of seafood flavor with meat is a
common Cantonese practice which most southerners enjoy, but hich is
not always accepted in central and north China.  Recipe By     :
Chinese Regional Cooking by Kenneth Lo  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 331 Calories From Fat: 259 Total Fat: 28.9g Cholesterol: 54.3mg Sodium: 620.4mg Potassium: 204.4mg Carbohydrates: 3.6g Fiber: <1g Sugar: <1g Protein: 13g