| 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
A Message from our Provider:
“When God saw you – It was love at first sight”