Yield: 4 Servings
|1 pounds||Lean beef round; sliced into paper thin strips|
|¼ cup||Soy sauce|
|1||Clove garlic; chopped|
|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|
|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, .