| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| California | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Lean sirloin steak — fat |
| Trimmed | ||
| 3 | tb | Dry sherry |
| 2 | tb | Dark sesame oil |
| 1 | tb | Grated gingerroot |
| 1 | tb | Minced garlic |
| 1 | ts | Safflower oil |
| 2 | Green onions | |
| 3/4 | lb | Asparagus |
| 1/2 | c | Red bell pepper — |
| Julienned | ||
| 2 | tb | Oyster sauce |
| 2 | tb | Arrowroot powder |
| 1 | c | Trimmed whole snow peas |
INSTRUCTIONS
1. Cut steak into thin strips. Place in a large bowl with sherry, sesame oil, gingerroot, and garlic. Let marinate 15 minutes. 2. Cut green onions into 1/2-inch pieces, and trim asparagus and cut into 1-inch lengths. Heat wok over medium-high heat and add safflower oil. Stir-fry green onions, asparagus, and bell pepper for 2 minutes, then remove to a platter and keep warm in oven. 3. Add steak and marinade to wok and stir-fry for 3 minutes. In a small bowl combine oyster sauce and arrowroot. Add to steak and cook for 1 minute. Add vegetable mixture and cook for 1 minute, stirring constantly. Toss in snow peas, cover wok, and cook for 1 minute. Serve immediately. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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