| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Beef |
| 2 | T | Oyster sauce |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 1/4 | c | Stock |
| 2 | t | Cornstarch |
| 1 | t | Soy sauce |
| 2 | T | Water |
| 2 | T | Oil |
INSTRUCTIONS
Slice beef thin against the grain. In one cup, combine oyster sauce, salt, sugar, pepper and stock. In another, blend cornstarch, soy sauce and water to a paste. Heat oil. Add beef and stir-fry until it loses its redness (about 2 minutes). Stir in oyster sauce mixture and heat quickly. Cook, covered, 1 minute over medium heat. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: In step 2, add to the oyster sauce mixture 3 scallion tops, cut in 1-inch sections. In step 2, omit the stock from the oyster sauce mixture. Add instead: 3 tablespoons sherry, 1 tablespoon soy sauce and 1 to 2 slices fresh ginger root, minced. In step 4, stir this mixture in well. Then add the stock and cook, covered, 1 to 2 minutes. Pick up step 5, but omit soy sauce from the cornstarch paste. In step 3, before adding the beef, add 1 garlic clove, crushed; and 1 small onion, sliced thin. Stir-fry until onion is translucent. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 235
Calories From Fat: 175
Total Fat: 19.2g
Cholesterol: 43.5mg
Sodium: 741.6mg
Potassium: 175.5mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: 10.6g