| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Oriental |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Flank steak |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Rice wine |
| 2 |
tb |
Water |
| 1 |
tb |
Cornstarch |
| 1/8 |
c |
Vegetable oil |
| 3 |
|
Cloves garlic, minced |
| 1 |
ts |
Chopped fresh ginger root |
| 6 |
|
Green onions, chopped |
| 1/3 |
c |
Water |
| 1 |
lb |
Broccoli cut into florets ———sauce———— |
| 2 |
tb |
Oyster sauce |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Rice wine |
| 1 |
tb |
Cornstarch |
INSTRUCTIONS
Cut meat across the grain into very thin slices. Place in a bowl and
combine with soy sauce, rice wine, water and cornstarch. Allow to marinate
at least 10 minutes. Meanwhile prepare remaining ingredients and stir
together sauce mixture. Heat oil in a wok or large skillet. Add meat and
cook, stirring constantly, until meat is about 75 per cent cooked. Remove
and reserve. Scrape out pan if necessary and return to heat. Add another 2
tablespoons oil if needed and heat. Add garlic, ginger and green onions and
cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add
water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add
sauce to mixture and bring to boil. Cook until thickened and beef and
broccoli are cooked through. Serve with steamed rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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