Yield: 4 Servings
|1½ pounds||Flank steak|
|¼ cup||Salad oil|
|3 tablespoons||Soy sauce|
|1 slice||Fresh ginger root; size of a nickel|
|¾ cup||Beef stock or boullion|
|¼ cup||Cold water|
|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.
MRS D.L. (LIBBY) FADDEN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .