Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean; tender beef, thinly sliced |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Chinese cooking wine |
| 1 tablespoon | Corn starch |
| \N \N | Peanut oil for stir frying |
| 1 tablespoon | Ginger; minced |
| \N \N | Peanut oil for stir frying |
| 3 cups | Chinese broccoli; cut in pieces |
| ¼ cup | Green onion; in pieces |
| 2 tablespoons | Oyster sauce |
| 1 tablespoon | Soy sauce |
| ½ tablespoon | Chinese cooking wine |
| ½ teaspoon | Sesame oil |
| ½ teaspoon | Sugar |
| ½ teaspoon | Black pepper |
| 2 tablespoons | Water (cold) |
| 1 teaspoon | Cornstarch |
| ¼ cup | Green part of green onion; thinly sliced |
1. Mix soy sauce, chinese cooking wine and corn starch, add beef and mix to coat. Marinate 15 minutes. 2. Heat wok. Add peanut oil and ginger, stir fry 1 minute until oil is aromatic. 3. Add beef, stir fry 2 minutes until lightly browned. Remove beef. 4. Reheat wok, add peanut oil, broccoli and white portion of green onions, stir fry 2 minutes. 5. Add beef, stir fry 1 minute. 6. Add oyster sauce, soy sauce, cooking wine, sesame oil, sugar and black pepper. 7. Mix cornstarch with water, add and stir fry to thicken sauce. 8. Serve garnished with green onion.
Formatted & Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@...> on Nov 08, 1997