| 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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