|1 pounds||Beef rump or round steak|
|2 tablespoons||Soy sauce|
|1 teaspoon||White vinegar|
|4||Stalks celery; (4 to 6)|
|3 tablespoons||Vegetable oil|
|6||Green onions; cut into Piece, (1 inch)|
|1 tablespoon||Finely chopped pared fresh ginger root|
|1||Clove garlic; crushed|
|1½ tablespoon||Dry sherry|
|2 teaspoons||Oyster sauce|
Cut meat across the grain into thin strips, 1½-inches long. Combine ½ tablespoon of the soy sauce, vinegar and egg white in medium bowl; beat lightly with fork until foamy. Mix in meat. Cover and let stand 1 hour, stirring occasionally. Cut celery into ½-inch diagonal slices. Combine celery, 1 cup of the water and the salt in saucepan. Cook over medium high heat until boiling. Boil 3 minutes. Drain celery. Heat 2 tablespoons of the oil in wok over high heat. Drain meat and add to wok. Stir-fry until meat is brown, about 5 minutes. Remove meat from wok. Add remaining 1 tablespoon oil to wok. Add celery, onions, ginger and garlic. Stir-fry 1 minute.
Return meat to wok; mix well. Combine remaining ½ cup water, 1 ½ tablespoon soy sauce, the sherry, cornstarch and oyster sauce. Pour over meat-vegetable mixture. Cook and stir until liquid boils and thickens.
Makes 4 servings.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998
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