Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean beef round; sliced into paper thin strips |
| ¼ cup | Soy sauce |
| 2 tablespoons | Sherry |
| 1 | Clove garlic; chopped |
| 3 tablespoons | Oil |
| 1 | Bunch scallions; cut into 1 inch lengths |
| 1 cup | Thinly sliced carrots |
| 2 cups | Thinly sliced celery |
| 1 can | (6-oz) button mushrooms; drained |
| 1 teaspoon | Salt |
| ¼ cup | Whole blanched almonds |
| ½ teaspoon | Ground ginger (up to) |
| 1 teaspoon | Hot pepper flakes |
Combine beef, soy sauce, sherry and garlic and let stand at room temperature for 1 hour. Remove beef and reserve marinade. In a large skillet, heat oil until it sizzles. Add beef and stir-fry for 2 or 3 minutes or until browned. Add marinade and remaining ingredients and stir-fry over high heat for 4 to 5 minutes or until vegetables are tender but still crisp. Add pepper flakes a little at a time to taste. Yield: 4 servings.
ELLON COCKRILL (MRS. ROGERS)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .