Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Broccoli; fresh, bite size |
¾ pounds | Flank steak; sliced thin |
¼ cup | Dried Cloud Ears; soaked |
½ cup | Water chestnuts; sliced or bamboo shoots |
1 tablespoon | Thin soy |
1 teaspoon | Rice wine |
1 teaspoon | Sugar |
1 tablespoon | Cornstarch; dissolved in cold water |
1 tablespoon | Thin soy |
1 cup | Onions; sliced, optional |
1 teaspoon | Ginger root; minced |
1 teaspoon | Garlic; minced |
1 tablespoon | Rice wine |
¾ cup | Stock |
2 teaspoons | Cornstarch |
2 teaspoons | Oil |
3 tablespoons | Oyster sauce |
1 teaspoon | Sugar |
1 teaspoon | Sesame oil |
MARINATE MEAT 20 MINUTES
SEASONINGS
Marinate meat. Set wok over high heat until hot. Add 2 tablespoons oil. Add beef. Stir fry for 2 minutes or until it shows no pink.
Remove and set aside. Heat wok. Add 2 tablespoons oil. Add ginger, garlic and the vegetables. Stir fry for 1 minute. Sprinkle rice wine.
Pour in stock. Cover and cook for 3-4 minutes. Add beef and all the remaining seasoning mixture. Mix well until thickened. NOTE: For more sauce; double the stock and oyster sauce.
From: Kountry Cook #1 @1912232 Date: 03-05-94