beef imperial

Categories
Chinese
Yield
6 Servings
MeasureIngredient
1¼ pounds SEMI-FROZEN FLANK STEAK
1 tablespoon SOY SAUCE
1 tablespoon DRY SHERRY
EGG
  SALT & PEPPER TO TASTE
1 teaspoon CORNSTARCH
2 cups OIL
  IMPERIAL SAUCE
TO 6 DRY BLACK CHINESE MUSHROOMS, SOAKED IN WARM WATER 20 MIN.,DRAINED, REMOVE STEMS AND SLICE
1 cup BAMBOO SHOOTS, SLICED
SLICES GINGER
CLOVES GARLIC,SLICED.
  HANDFUL OF FRESH SNOW PEAS, STRINGED
  ORIENTAL SESAME OIL-OPTIONAL

Remove fat,muscle & any gristle from meat. Cut in ½ lengthwise.

Slice each piece crosswise, against the grain & on a slight slant, so you have ¼-in. slices. Place in bowl & marinate for 1 hr. in soy sauce,sherry,egg,salt,pepper & cornstarch. Heat a wok hot & dry. Add oil. When it's just beginning to smoke,add meat mixture, stirring it quickly so the pieces separate. After 1 min.,drain through a colander or sieve, reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok. Add mushrooms,bamboo shoots,ginger,garlic,snow peas & meat. Move wok back & forth rapidly in the air so the vegetables are flipped into the air continuously.

Add Imperial Sauce & continue flipping vegetables & meat 3 min. or until the sauce thickens. If desired,sprinkle a few drops of sesame oil on mixture. Serve. Don't mistake Oriental for American sesame oil. They are totally different. Effort: AVERAGE Time: 01:40 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE:WAN-FU

Similar recipes

Random recipe of the day

Hitachi 100% wheat

Follow us

 Subscribe in a reader