Yield: 4 servings
|¼ cup||Regular strength beef broth|
|1½ tablespoon||Soy sauce|
|2 teaspoons||Shao xing|
|1½ pounds||Boneless beef sirloin|
|2 tablespoons||Salad oil|
|1 small||Garlic clove; minced or pressed|
|2 tablespoons||Ginger, fresh; chopped|
|3||Scallion; cut in 1/2" wide slanting slices|
Combine broth, soy, shao xing and sugar; set aside.
Cut beef with the grain into 1½ in wide strips. Cut each strip across the grain in ⅛ in thick slanting slices.
Place wok over med-high heat. When wok is hot, add 1 tbsp oil. When oil is hot, add garlic and ginger. Stir fry for about 30 seconds.
Turn heat to high. Add half the beef and onion and stir-fry until meat is lightly browned (about 2 minutes); remove from wok. Repeat, using remaining 1 tbsp oil, beef and onion. Return cooked meat to wok. Pour in broth mixture; cover and simmer for 3 minutes. Mix cornstarch and water and gradually stir into wok. Cook until slightly thickened, stirring to coat meat (about 1 minute).
Submitted By SAM WARING On 04-23-95