Steak mandarin
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | pounds | Flank steak |
¼ | cup | Salad oil |
3 | tablespoons | Soy sauce |
2 | tablespoons | Gin |
1 | 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 |
Hot cooked rice |
Directions
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, .