| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Flank steak |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
tb |
Honey |
| 1 |
ts |
Cornstarch |
| 2 |
|
Minced garlic cloves |
| 1/4 |
ts |
Ground ginger |
| 1 |
|
Pack (6oz) snow peas |
| 2 |
md |
Carrots |
| 3 |
|
Green onions |
| 4 |
tb |
Corn oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Crushed red pepper |
INSTRUCTIONS
Roll up steak, jellyroll fashion, lengthwise along grain of meat. Cut
1/4" thick slices, across grain, forming long, thin shreds. Mix
together soy sauce, sherry, honey, cornstarch, garlic & ginger in med
bowl. Add meat & toss to coat evenly; set aside. Cut snow peas in
half lengthwise; cut carrots & green onions into 1 1/2" long
matchstick style shreds. Heat 2 Tbls. corn oil in large skillet or
wok over med high heat; add peas, carrots & onion; cook, stirring
quickly, 3 minutes or until tender crisp. Add salt. Remove vegetables
from skillet. Heat remaining oil over med high heat; add meat & cook,
stirring quickly, 3 minutes or until meat loses pink color. Add
pepper; return to skillet & toss together.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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