Lemon ginger beef

Yield: 4 servings

Measure Ingredient
¾ pounds Flank steak
1 tablespoon Cornstarch
1 tablespoon Dry sherry
2 tablespoons Peanut oil
1 clove Garlic,minced
1 \N Lemon Ginger Sauce
1 tablespoon Fresh lemon juice
2 tablespoons Honey
1 tablespoon Dry sherry
\N \N * (recipes follows) *
1 cup Thin,diagonally sliced,
\N \N Carrots
1 medium Onion,cut into chunks
1 can (16 oz) cut green beans
1 cup Sliced fresh mushrooms
1 tablespoon Slivered ginger root
1 clove Garlic,minced
1 teaspoon Cornstarch


Slice meat into thin bite-size pieces, cutting across the grain.

Combine with cornstarch,sherry, 1 tablespoon oil and the garlic.

Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.Makes 4 servings.

LEMON GINGER SAUCE: Combine all ingredients; mix well.

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