Beef kwangton #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Oil, peanut |
| ½ | INCH SLICE GINGER ROOT | |
| 1 | pounds | BEEF, SLICED IN THIN STRIPS |
| 4 | ounces | SLICED BAMBOO SHOOTS |
| 4 | ounces | SLICED BUTTON MUSHROOMS |
| 3 | ounces | SNOW PEAS |
| ½ | cup | CHICKEN BROTH |
| ½ | teaspoon | SOY SAUCE |
| ¼ | teaspoon | SESAME OIL |
| ¼ | teaspoon | SUGAR |
| 2 | tablespoons | OYSTER SAUCE |
| ½ | teaspoon | CORNSTARCH |
| ½ | teaspoon | WATER |
Directions
Preheat a wok or frying pan and add the oil. Add the ginger, stirring to add flavor to the oil. Discard the ginger and add the beef slices, quick-frying for about 2 minutes. Add the bamboo shoots, mushrooms, pea pods, and the chicken broth and cover for 2 minutes. Stir in the soy sauce, sesame oil, sugar, and oyster sauce. Thicken with cornstarch that has been mixed with water and serve immediantly.
Serve alongside boiled rice. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 Submitted By On