Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Flank steak |
| ⅓ cup | Water |
| ¼ cup | Sherry |
| 2 tablespoons | Soy sauce |
| 2 tablespoons | Peanut oil |
| 1 large | Minced garlic clove |
| 1 teaspoon | Shredded ginger root |
| 3 cups | Sliced radishes |
| 1 cup | Diagonally sliced green |
| \N \N | Onions |
| 1 can | (10 3/4oz) mushroom soup |
| \N \N | Hot cooked rice |
Place steak in freezer for 1 hour to firm for easier slicing. Start at narrow end & slice diagonally across grain in very thin slices.
Combine water, sherry & soy sauce; add meat & marinade 1 hour. Pour oil in wok; preheat, uncovered, at med heat for 2 minutes. Add meat, marinade, garlic & ginger; cook in oil 5 minutes, stirring constantly. Push mixture up side; add radishes, onions & soup. Cook 3 minutes, stirring constantly. Serve over hot rice. NOTE: Substitute 10" skillet for wok. After steak is cooked, push meat to side.
Proceed as above.
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