| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Flank steak |
| 1/4 | c | Salad oil |
| 3 | tb | Soy sauce |
| 2 | tb | Gin |
| 1 | Clove garlic | |
| 1 | ts | Sugar |
| 1 | sl | Fresh ginger root; size of a nickel |
| 3/4 | c | Beef stock or boullion |
| 2 | tb | Cornstarch |
| 1/4 | c | Cold water |
| Hot cooked rice |
INSTRUCTIONS
If steak is partially frozen, it will be easier to slice. Cut steak in half, lengthwise. Using a slanted stroke, cut across short end into thin slices. Combine soy sauce & gin in small bowl. Squeeze garlic & ginger root through garlic press into soy sauce. Add sugar. Dissolve cornstarch in cold water. Heat oil 1 or 2 minutes in a large skillet over medium-high heat. Add meat slices & stir quickly until meat starts to lose color, about 2 minutes. Add soy sauce mixture & stir well. Add stock. When liquid comes to boil, add cornstarch mixture. Stir constantly until it boils again & sauce is thickened. Serve immediately over rice. Makes 4 servings. MRS D.L. (LIBBY) FADDEN From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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