Steak mandarin

Yield: 4 Servings

Measure Ingredient
1½ pounds Flank steak
¼ cup Salad oil
3 tablespoons Soy sauce
2 tablespoons Gin
1 \N Clove garlic
1 teaspoon Sugar
1 slice Fresh ginger root; size of a nickel
¾ cup Beef stock or boullion
2 tablespoons Cornstarch
¼ cup Cold water
\N \N Hot cooked rice

If steak is partially frozen, it will be easier to slice. Cut steak in half, lengthwise. Using a slanted stroke, cut across short end into thin slices. Combine soy sauce & gin in small bowl. Squeeze garlic & ginger root through garlic press into soy sauce. Add sugar. Dissolve cornstarch in cold water. Heat oil 1 or 2 minutes in a large skillet over medium-high heat.

Add meat slices & stir quickly until meat starts to lose color, about 2 minutes. Add soy sauce mixture & stir well. Add stock. When liquid comes to boil, add cornstarch mixture. Stir constantly until it boils again & sauce is thickened. Serve immediately over rice. Makes 4 servings.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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