Mandarin beef
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef flank steak, top sirloin, or top round cut 1\" thick |
| 3 | tablespoons | Reduced sodium soy sauce, divided |
| 2 | tablespoons | Vegetable oil, divided |
| 1 | tablespoon | Cornstarch |
| 3 | teaspoons | Brown sugar, divided |
| ¼ | pounds | Green beans, cut on diagonal into 2-inch pieces |
| 1 | pack | Frozen asparagus* (10 oz), defrosted and cut into 2\" diagonal slices OR- |
| 12 | ounces | Fresh aparagus, cut into 2\" diagonal slices blanced 2 minutes before stir frying |
| ¼ | pounds | Fresh mushrooms, sliced |
| 2 | tablespoons | Dry sherry |
| 6 | Green onions, cut into | |
| 2 | Inch slivers | |
| ½ | teaspoon | Oriental dark sesame oil |
| Toasted sesame seeds | ||
Directions
Cut beef steak lengthwise in half. Cut steak across grain into strips about ⅛ inch thick. Combine 1 tablespoon soy sauce, 1 teaspoon oil, cornstarch, and 1 teaspoon brown sugar; pour over beef strips and marinate 30 minutes. Heat wok or non-stick skillet over medium heat; add remaining oil. Stir-fry green beans 3 to 4 minutes; add asparagus and mushrooms and cook 2 minutes. Remove vegetables and keep warm. Combine sherry, the remaining soy sauce and sugar; reserve. Stir-fry beef (one half at a time) 2 to 3 minutes. Return vegetables to the pan with the beef; add the sherry mixture and heat through. Stir in green onion. Add sesame oil and stir. Sprinkle with sesame seeds and serve immediately.
Makes 4 servings.
[ 1989 Beef Board and Beef Industry Council ] From: Sandee Eveland Date: 06-28-95 (09:21) (160) Fido: Recipes