INGREDIENTS

INSTRUCTIONS

1. Slice beef thin against the grain.
2. In one cup, combine oyster sauce, salt, sugar, pepper and stock. In
another, blend cornstarch, soy sauce and water to a paste.
3. Heat oil. Add beef and stir-fry until it loses its redness (about 2
minutes).
4. Stir in oyster sauce mixture and heat quickly. Cook, covered, 1 minute
over medium heat.
5. 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.

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